Grammy's Kitchen · Pesto Pasta · Pasta with Shrimp and Pistachio Pesto
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 1 cooks on www.thepioneerwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3 c. packed baby spinach |
| 50 g | 1/2 c. fresh parsley |
| 1/4 c. roasted salted pistachios | |
| 4 g | 1 tbsp. fresh oregano |
| 3 g | 1 garlic clove |
| 3 g | 3/4 tsp. kosher salt, plus more for the pasta water |
| 1 g | 1/4 tsp. black pepper |
| Grated zest and juice of 1/2 lemon | |
| 72 g | 1/3 c. plus 1 tablespoon olive oil |
| 12 g | 2 tbsp. grated parmesan cheese, plus more for serving |
| 454 g | 1 lb. linguine pasta |
| 1 g | 1/4 tsp. red pepper flakes |
| 454 g | 1 lb. large peeled and deveined shrimp |
Method: 4 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I truly can’t believe the flavors I just tasted using this recipe. I made very very slight adjustments (no fresh oregano so I used 1 tsp dried and I always cook my pasta in chicken broth). Everything else I made exactly as written and I promise anyone readi” — a cook, 5★