Pasta with Pistachio-Rosemary Pesto
20 min
Veggie
81467
For 2 Portions
180 g
tagliatelle
100 g
baby spinach
40 g
tomato, sundried, in oil
40 g
pistachio, unsalted
40 g
Parmesan
4 sprig(s)
rosemary, fresh
1/2
lemon
2 tsp
olive oil
1 clove(s)
garlic
salt
1. All set?
2. Roughly chop pistachios.
3. Toast pistachios in a dry pan until golden.