Description
This Sun Gold Tomato Pasta with Pistachio Gremolata is a delightful and flavorful dish that combines the sweetness of Sun Gold tomatoes with the crunch of pistachios and the freshness of parsley and lemon zest.
Ingredients
Scale
- ¾ cup raw pistachios
- 9 garlic cloves, 1 finely grated, 8 thinly sliced
- ¼cup finely chopped parsley
- ½tsp. finely grated lemon zest
- ½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- ¼tsp. freshly ground black pepper, plus more
- 12oz. mezzi rigatoni or rigatoni
- ⅓ cup extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes
- 1½ lb. Sun Gold tomatoes
- 1½ oz. Parmesan, finely grated (about ¾ cup)
- 4 Tbsp. unsalted butter
- 1 Tbsp. fresh lemon juice
Instructions
- Cook Pasta: Boil water, add pasta, and cook until al dente. Reserve 1 cup of pasta water before draining.
- Make Gremolata: Combine pistachios, garlic, parsley, lemon zest, salt, and pepper in a food processor. Pulse until finely chopped.
- Prepare Sauce: Heat olive oil in a skillet, add garlic slices, red pepper flakes, and tomatoes. Cook until tomatoes burst. Add pasta water, Parmesan, butter, and lemon juice.
- Combine: Toss cooked pasta with sauce, adding more pasta water if needed. Serve topped with gremolata.
Notes
- You can substitute Sun Gold tomatoes with cherry tomatoes for a similar flavor profile.
- Adjust the amount of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg