Fusilli with Pistachio Pesto

Ingredients

• 1.5 tablespoons olive oil extravirgin
• 2 cups basil leaves fresh
• 8 ounces fusilli pasta uncooked
• 2  garlic cloves coarsely chopped
• 1 cup grape tomatoes halved
• 1 ounce parmesan cheese fresh grated
• 0.3 cup roasted pistachios divided shelled
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• sieve

Directions

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.
3. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides.
4. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture.
5. Add pasta and tomatoes to basil mixture; toss gently to coat.
6. Sprinkle with remaining 1 tablespoon pistachios.
7. Serve with lemon wedges, if desired.