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Pappardelle pasta with pistachio basil pesto (al verdi)

Recipe by:Richard Slusarz
Grand Hyatt, San Francisco


  • 10 leaves fresh basil
  • 4 leaves fries mint
  • 1 C. blanched spinach
  • 1/2 C. pistachio coarsely chopped
  • 1 tbsp. garlic sliced
  • 3 tbsp. finely chopped onion
  • 1/4 C. olive oil
  • 6 oz. shaved romano/parmesan chesse
  • salt & pepper to taste
  • 3 lbs. pappardelle pasta blanched
  • 4 oz. butter


Unlike most pestos we will not be making a paste preblended.

First sautee` the sliced garlic and onion in the olive oil, carefully as not to burn the garlic. Add the pistachio , spinach, basil, & mint. Gently cook together and season. Have the pre-blanched pasta hot ,add to your pesto finished with the butter. The cheese can be mixed with the pasta or placed on individual plates.

You can finish your plate with any kind of meat. This entree features some sauteed shrimp and the shaved cheese

Serves 4-6

Califonia Bountiful