Description
Sicilian busiate pasta meets a delicious pesto of basil, pistachios, and lemon, finished with crisp coins of fried zucchini. Each bite is creamy, nutty, and bright, a sun-kissed taste of Sicily that’s simple enough for weeknights yet elegant enough for company.
Ingredients
Scale
For the pesto:
- ½ cup unsalted, shelled pistachios, coarsely chopped
- 1 small zucchini
- Sea salt
- 1 small clove garlic
- 2 packed cups fresh basil leaves
- ½ cup extra-virgin olive oil, plus more as needed
- ¼ cup grated Parmigiano Reggiano
- 2 tablespoons grated Pecorino Romano
- Zest of ½ lemon
- Freshly ground black pepper
- 16 ounces busiate (or your favorite pasta)
For garnish (optional):
- Chopped pistachios
- Extra-virgin olive oil
- Lemon zest
- Small basil leaves
Instructions
- Toast the pistachios: Place the pistachios in a dry skillet over medium heat and toast for 1–2 minutes, just until fragrant and lightly golden. Remove from heat and let cool.
- Fry the zucchini: Slice the zucchini into thin rounds, about ⅛ inch. Pour enough olive oil into a wide skillet to lightly coat the bottom. Heat over medium-high until shimmering. Fry the zucchini in batches, turning once, until golden brown and slightly crisp at the edges, about 2 to 3 minutes per side. Transfer to a paper towel–lined plate and sprinkle lightly with sea salt. Set aside while you make the pesto.
- Make the pesto: In a food processor, pulse the garlic and a pinch of salt. Add the pistachios and process until finely ground. Add the basil leaves in batches, working them into a thick mixture. Drizzle in the olive oil gradually, until creamy and smooth. Add the cheeses, lemon zest, and a few grinds of black pepper, adjusting with more oil or a spoonful of warm water to reach a loose, silky consistency.
- Bring a large pot of salted water to a boil. Cook the busiate until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- Toss the pasta with the pesto in a large bowl, adding a bit of the reserved pasta water to help the sauce coat every twist of the busiate.
- To serve: Top with the fried zucchini slices, a sprinkle of chopped pistachios, and a drizzle of extra-virgin olive oil. Sprinkle with a few small leaves of fresh basil and a bit of lemon zest. Serve immediately.
Notes
- Use good nuts: Sicilian pistachios have a naturally sweet, bright flavor that keeps the pesto vibrant green.
- Please don’t skip the toasting: Toasting the nuts first deepens their flavor.
- Fry lightly: Zucchini browns fast, keep the slices in a single layer and turn once.
- Pasta water = gold: Add it slowly when tossing so the pesto turns glossy and clings to every twist of busiate.
- Make-ahead: The pesto keeps for one day in the fridge under a thin film of olive oil.