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Trofie with Pistachio Pesto & Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. trofie or other short pasta

  • 1 cup roasted pistachios, shelled

  • 1 sprig mint

  • 2 sprigs basil

  • 1 garlic clove, minced

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1/4 tsp. salt

  • Juice of 1/2 lemon

  • 1/4 cup extra virgin olive oil

  • 4 oz. stracciatella or burrata cheese


  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the pistachios to a food processor along with the mint, basil, garlic, lemon juice, 1/4 cup Parmigiano, salt and olive oil.

  3. Blend the ingredients until you have a thick, paste-like texture.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water.

  5. Add the pasta directly to a large sauté pan along with the pistachio pesto and 1/2 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.

  6. Remove from heat and add the remaining Parmigiano. Toss again.

  7. Plate and top with stracciatella cheese


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