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


  • 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.
  • 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.
  • 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!
  • 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.
  • Divide the pasta amongst bowls/plates and garnish with parmesan and a bit of crushed pistachio.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Previous Post Next Post

You Might Also Like


Leave a Reply

  • 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!

  • Reply This and That | Week 294 | Two Peas & Their Pod January 2, 2019 at 6:02 pm

    […] Pass the pasta […]