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8. FUSILLI WITH PISTACHIO PESTO

Pistachios provide us with more than 30 different minerals, vitamins, and phytonutrients (including zeaxanthin and lutein). They are lowest in both fats and calories.

Ingredients (For 4 servings)

    • Uncooked fusilli pasta – 8 ounces
    • Fresh basil leaves – 2 cups
    • Shelled and roasted pistachios (divided) – ¼ cup
    • Extravirgin olive oil – 1½  tablespoons
    • Salt – ½ teaspoon
    • Garlic (coarsely chopped) – 2 cloves
    • Fresh Parmesan cheese – ¼ cup (1 ounce) grated
    • Tomatoes (halves) – 1 cup
    • Lemon wedges (optional)

Method of Preparation

Make pasta as per the directions given on the package without adding salt and fat. Pass the pasta through a strainer kept over a bowl. Keep ¼ cup of pasta water aside. Wash this pasta using cold water and drain. In a food processor, blend 3 tablespoons pistachios, basil, salt, oil, and garlic until the mixture becomes smooth. Take a large bowl and empty this prepared mixture into it. Add the reserved ¼ cup pasta water and cheese. Subsequently, add the pasta and tomatoes; tossing smoothly such that the pasta is coated uniformly. Add the left over 1 tablespoon of pistachios. Serve them with lemon wedges, if you are fond of that flavor.

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