Kim Kushner’s Farfalle with Pistachio Pesto

This pasta is wonderful served all year-round. Add grilled chicken or fish for an all-in-one meal. It’s also amazing with grated Parmesan cheese or bocconcini.


16 ounces farfalle pasta

½ cup cilantro leaves

½ cup fresh flat-leaf parsley leaves

2 garlic cloves, peeled

½ cup shelled pistachios

cup extra virgin olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper


  • Cook the pasta according to package directions. Drain and set aside.
  • Meanwhile, place the cilantro, parsley, and garlic in a food processor and process until finely chopped.
  • Add the pistachios and olive oil and process until a paste is formed.
  • Transfer to a large serving bowl and stir in the salt and pepper.
  • Add the drained pasta to the pesto, toss to coat, and serve warm or at room temperature.

Serves 6 to 8