Description

Indulge in the perfect balance of sweet sun gold tomatoes, savory pistachios, and fragrant herbs with this comforting 30-minute Sun Gold Tomato Pasta With Pistachio Gremolata recipe.

Ingredients

– 8 oz dried pasta (such as penne or rigatoni)

– 1 lb sun gold tomatoes, halved

– 1/2 cup roasted and salted pistachios, chopped

– 3 cloves garlic, minced

– 1/2 cup fresh parsley, finely chopped

– 1/4 cup fresh basil, thinly sliced

– 2 tbsp olive oil

– 1 tsp lemon zest

– 1/4 tsp red pepper flakes (optional)

– Salt and pepper to taste

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Instructions

1. 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. 2. In a large skillet, heat the olive oil over medium heat. Add the halved sun gold tomatoes and cook for 5-7 minutes, stirring occasionally, until softened and slightly blistered.

3. 3. Add the minced garlic and cook for 1 minute, until fragrant.

4. 4. Add the cooked pasta to the skillet and toss to combine with the tomatoes and garlic.

5. 5. In a small bowl, mix together the chopped pistachios, parsley, basil, lemon zest, and red pepper flakes (if using).

6. 6. Serve the pasta immediately, topped with the pistachio gremolata. Season with salt and pepper to taste.

Notes

This dish can be served warm or at room temperature. For a heartier meal, you can add grilled chicken or shrimp. The pistachio gremolata can also be made in advance and stored in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 15
Category: Main Courses
Method: Stovetop
Cuisine: Italian