5.0 from 3 votes

This pistachio pasta is one of my favorite fancy (but simple!) dinners. The sauce is nutty and creamy with a hint of garlic and fresh basil and it clings to every piece of pasta so beautifully. The crispy pancetta on top gives it the perfect salty crunch. And the burrata? That’s the showstopper that takes it completely over the top.

Creamy Pistachio Pasta with Crispy Pancetta and Burrata

I love how this recipe feels special without being complicated. The pistachio pesto pasta sauce comes together in minutes while the pasta cooks and suddenly you have this vibrant, restaurant-worthy dinner on the table. It’s one of those meals that makes even a random night feel like a little celebration.

If you’ve been wanting to try pasta with pistachio pesto, this is the recipe I’d recommend starting with! It’s creamy, satisfying and so delicious.

WHY YOU’LL LOVE THIS PISTACHIO PASTA

Nutty & creamy: The pistachio pesto sauce is rich, smooth and has a unique, slightly sweet nuttiness you don’t get from classic pesto.
Quick & easy: The whole recipe comes together in about 25 minutes. The pesto is ready before the pasta is done cooking.
Perfect balance: Crispy pancetta adds crunch and saltiness, while burrata brings creamy richness that ties everything together.
Restaurant-worthy: This pistachio pesto pasta looks and tastes like something you’d order at a trendy Italian spot, but you can make it at home.
Customizable: Swap the pancetta for crispy prosciutto or keep it vegetarian. It’s delicious either way!

Looking for more cozy dinners? Browse my Comfort Food Recipes.

WHAT IS PISTACHIO PESTO PASTA?

Pistachio pasta is a fun twist on classic pesto pasta. Instead of pine nuts, you use shelled pistachios to make a creamy, nutty sauce. It’s blended with fresh basil, garlic, parmesan, butter and cream, creating something that’s richer and silkier than traditional pesto.

This version is a little more indulgent because it’s finished with extra cream to turn it into a sauce that coats every piece of pasta. That’s why you’ll often see it called pistachio pesto pasta. It’s part pesto, part cream sauce and completely irresistible.

Topped with crispy pancetta for crunch and a ball of creamy burrata, this pasta with pistachio pesto feels luxurious but it’s surprisingly simple to make at home.

INGREDIENTS YOU’LL NEED

Short pasta: Rigatoni, calamarata or any short pasta works great. They hold onto the creamy pistachio pesto sauce beautifully.
Pancetta or bacon: Adds a salty, crispy bite that contrasts perfectly with the creamy sauce.
Pistachios: The star of this dish! Use shelled, unsalted pistachios for the best flavor and bright green color.
Fresh basil: Brings that classic pesto freshness and a pop of green.
Garlic: Just one clove to keep things balanced and aromatic.
Parmesan cheese: Nutty, salty and essential for that rich pistachio pesto pasta flavor.
Butter: Blends into the pesto and makes the sauce silky.
Heavy cream: Used twice. Once in the pesto to make it creamy and again at the end to turn it into a luscious pasta sauce.
Salt & pepper: Simple seasoning to bring everything together.
Reserved pasta water: The secret to loosening the sauce and helping it cling to the pasta.
Burrata: The finishing touch. Tear it over the top just before serving for creamy indulgence.
Extra pistachios & basil: For topping and a little extra crunch and color.

HOW TO MAKE PISTACHIO PASTA

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, scoop out about ½ cup of the pasta water (you’ll use it to loosen the sauce later).

Step 2: Make the crispy pancetta

While the pasta cooks, heat a skillet over medium heat. Add the diced pancetta and cook until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate and set aside.

Step 3: Blend the pistachio pesto

In a food processor or blender, pulse the pistachios until finely ground. Add basil, garlic, parmesan, butter, ¼ cup cream, salt and pepper. Blend until smooth and creamy (the consistency should be like a thick pesto). If it’s too thick, add a splash more cream to help it blend.

Step 4: Make the sauce

Pour the pistachio pesto into the same skillet you used for the pancetta (wipe out any excess grease first, if needed). Stir in the remaining cream and a splash of pasta water. Simmer over low heat for 1–2 minutes until warm and silky.

Step 5: Combine & serve

Add the drained pasta to the pan and toss until everything is evenly coated, adding more pasta water as needed to loosen the sauce.
Divide between bowls and top with crispy pancetta, torn burrata, extra pistachios and fresh basil. Serve right away and enjoy!

STORING AND REHEATING

This pistachio pesto pasta is best enjoyed fresh, but you can definitely save leftovers for later:

Fridge: Store in an airtight container for up to 2 days. Keep the burrata separate and add it fresh just before serving.
Reheat: Warm gently in a skillet over low heat with a splash of cream or pasta water to loosen the sauce. Avoid high heat as it can make the sauce separate.
Freezer: Not recommended. The cream sauce and burrata don’t freeze well.

NOTES FROM MY KITCHEN

This pistachio pasta recipe honestly feels like a cheat code for making restaurant-style pasta at home. The pistachio pesto pasta sauce is super forgiving too. If it feels too thick when you toss it with the pasta, just add a splash more pasta water until it coats every piece perfectly.

A few things I’ve learned while testing this recipe:

Use unsalted pistachios if you can. It gives you better control over the seasoning. If yours are salted, just taste the sauce before adding extra salt.

The crispy pancetta is optional, but highly recommended. It adds crunch and saltiness that balances the creamy sauce.

Don’t skip the burrata on top! Tearing it over the hot pasta just before serving gives you these creamy little pockets that feel extra luxurious.

If you want to keep it vegetarian, simply leave out the pancetta. The pasta with pistachio pesto is still super flavorful on its own.

This dish has quickly become one of my favorite ways to use pistachios. It’s bright, creamy and just different enough to make dinner feel super special.

You may also enjoy…

Roasted Peach Salad with Prosciutto and Mozzarella

Creamy Mushroom Alfredo Pasta

Marry Me Chicken Pasta

Creamy Chicken Chorizo Pasta

FAQ

Can I make pistachio pesto pasta vegetarian?
Yes! Simply skip the pancetta and add a pinch more salt to balance the flavors. The pasta with pistachio pesto is still creamy, nutty and delicious on its own.

Can I make the pistachio pesto ahead of time?
Absolutely. You can blend the pesto up to 2 days in advance and store it in an airtight container in the fridge. Stir in the cream just before using to keep it fresh and vibrant.

What can I use instead of burrata?
Fresh mozzarella works as a substitute or you can top with a dollop of ricotta or mascarpone for creaminess.

How do I make it dairy-free?
Use a dairy-free cream and parmesan alternative and swap the burrata for a drizzle of good olive oil.

What type of pasta works best?
Short, ridged pasta like rigatoni or calamarata works beautifully. It grabs onto the creamy sauce and gives you the perfect bite every time.