Basil Pistachio Pesto with Blistered Tomato Pasta

Dinner, Quick and Easy, Summer, Vegetarian

In the second installment of….let’s go through my hard drive and find all the posts I haven’t posted, here is a summer-y pasta!!

Before we went to Japan, everyone warned us: THE JET LAG IS TUFF. I was scared. Will I be a walking zombie? Will I be able to enjoy my days? I assumed yes because I’ve been to Europe a few times and while I’m a little out of it and tired, I drink coffee and run off adrenaline because I’m on vacation and it’s fun!

When we got to Japan, I was a little tired. I ate some soba, walked around and then went to bed at 10pm and the next morning I woke up bright and early (I think 6am) and was totally fine.

Am I immune to being jet lagged? I think so because when I came back I’m sort of the same. A little tired. A little groggy. But mostly a-ok! Except for last night when I couldn’t fall asleep to save my life and I kept looking at the clock seeing the 11pm go to midnight to 2am to 3am to 4am! AHH!

I did a lot of random googling during this time. I learned lots of random facts! I slept only a few hours and surprisingly didn’t die in my first workout. I am very excited to return to my workout/work schedule. It’s going to feel good. I think this vacation did what it was supposed to do: it invigorated me and made me feel like I’m ready to come back.

It’s gonna be fun. I have so many new ideas I need to comb through and play with. I can’t wait to bake later this week and test some things inspired by my travels.

I made this pasta before I left and it was so good. Billy and I were near that place where we poured dish soap on it because we nearly ate it all. Luckily Josh walked in and I was able to give him the rest so no dish soap was needed.

The pesto is super simple and the blistered tomatoes add a nice tartness and sweetness. I used this very big rigatoni pasta that I found at Whole Foods. I’m really into weird pasta shapes and whenever I see a shape I haven’t tried, I buy it. This shape is like a gigantic rigatoni and it’s perfect for this type of sauce.

Basil Pistachio Pesto with Blistered Tomato Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4


  • 2 cups basil leaves
  • 1/4 cup pistachios, plus a few more as garnish
  • 1/3 cup grated parmesan, plus more as garnish
  • 1 garlic clove, peeled
  • 1/3 cup olive oil
  • 1/2 teaspoon salt, plus to taste
  • 1 pound pasta of choice (I used big rigatoni)
  • 2 tablespoons olive oil
  • 1 pint of tomatoes


  1. To a blender, add the basil, pistachios, parmesan, garlic clove, olive oil and 1/2 teaspoon salt. Pulse until very smooth, scraping down the sides as needed, for about 1 to 2 minutes. Give it a taste and adjust the salt to your liking. I added an extra pinch.
  2. To a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the tomatoes and cook until seared and blistered, about 3 minutes. Shake the skillet around every so often.
  3. Meanwhile, bring a pot of salted water to a boil. Boil the pasta according to the package’s instructions. Scoop out about a 1/2 cup of pasta water. We’ll use this in the sauce!
  4. Drain the pasta and transfer it to the skillet with the blistered tomatoes. Add the reserved pesto and pour in a few splashes of pasta water. Give it a good mix until the pasta is fully coated with the pesto. Add more pasta water if you need it.
  5. Divide the pasta amongst bowls/plates and garnish with parmesan and a bit of crushed pistachio.

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  • Reply Allison at Creative Sanctuary June 13, 2018 at 5:30 am

    Adrianna, thank you for your personal food writing and your creative recipes! I’ve been reading for a few years, but I realized
    This morning that I’d never acknowledged the creative work hkjndk for your readers. Merci!

  • Reply Carissa Nelson | Spoonful of Easy June 13, 2018 at 7:59 am

    Good for you if you’re immune to jet lag! I think I’m the opposite and get weird for like 4 days. Yikes! This looks amazing though and I love the idea of a blistered tomato — sounds delicious!

  • Reply Breanne June 13, 2018 at 9:59 am

    This looks great for summer. Funny, I had some of those giant rigatoni noodles and wasn’t sure what to use them for because they are so big. Now I know! 🙂

  • Reply Basil Pistachio Pesto with Blistered Tomato Pasta — A Cozy Kitchen – Life of a Redhead June 13, 2018 at 3:52 pm

    […] via Basil Pistachio Pesto with Blistered Tomato Pasta — A Cozy Kitchen […]

  • Reply Karen June 14, 2018 at 2:35 pm

    Funny, I had a vivid dream about pistachios last night (it involved making a sweet creamy butter out of them)…so now craving them. I love the sound of this chunky pasta!

  • Reply Stephanie June 15, 2018 at 5:43 pm

    First time commenter, long time follower. Omg. Yum!!! I’m going to make this when I’m on hiatus from work. What brand is that white pot you have the pasta in? I love it!

  • Reply Mimi June 16, 2018 at 8:38 am

    I feel more jet lagged with a 2 hour time difference than with a 7 or 17 hour time difference oddly. We were worried about flying to and from Australia, but it was just like losing a whole day, so no big deal! In any case, I bought the same pasta recently from Whole Foods in Park City, Utah. I completely undercooked it. Love your pasta dish, though. I just posted on a raw sauce that you should see because it is truly unique and spectacular. Take less time to prepare in the blender than it takes to cook pasta – even if you cook it properly!

  • Reply Tina June 22, 2018 at 12:11 am

    Yummy! wonderful Blog very nice going to prepare. thanks for the recipe keep Blogging.

  • Reply Caroline July 1, 2018 at 3:24 pm

    Made this. It immediately became an all time fav. We have since had it four to five times, he just won’t stop asking for it!

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