Pasta with Pistachio Pesto and White Beans

Pistachio Pesto

So, with a big bunch of basil on hand from our CSA haul, we decided to make some pesto. Pistachio pesto to be specific – based on a favorite bucatini recipe from the now-defunct Tempo. Tina picked up a few things from the coop (receipt to come), including the pistachios and some grated Parmesan. I more or less threw the pesto together on the fly, then tossed it in the pasta, sauteed the beans with some garlic and put ’em on top.

Pistachio Pesto

1 bunch basil (stemmed and washed)
1 big handful pistachios
2 Tbsp olive oil
2 Tbsp grated Parmesan
1 tsp salt

1. Put it all in the food processor and blend until relatively smooth.
2. There is no step 2.


Not in a rotten vegetable kind of way. More like we’re getting spoiled while our friends are off on their honeymoon and letting us reap the veggies of their partial CSA share. Today we’re getting:

1 bu. Basil
1lb Yukon Gold Potatoes
1Green Iceberg Lettuce
1 lb. Beans
1lb BabySquash
1 Field cucumber
1 pc Summer Garlic

Whoo! I am sensing some pesto-like concoction from the basil. In a little matter of a weekly update, I was too lazy to deal with the Coop yesterday, so went to Jack’s and got some eggs, onion rolls, blue cheese and Yves lentil veggie burgers. Cost $4. $26 left for the week. Last night we had veggie burgers on the onion rolls with some blue cheese and a potato salad I made the night before. Classic summer. I’m finding it’s too hot to do much more than salads and a sandwich these days.