Linguine with Pistachio Mint Pesto and Tuna



  • 1 ½ cups shelled natural pistachio nuts
  • 1 large clove garlic
  • ¼ teaspoon hot red pepper flakes
  • 1 teaspoon coarse sea salt
  • Extra virgin olive oil
  • 1 ½ cups packed fresh mint leaves plus extra leaves for garnish
  • 7 Twoounce jar of Calipo brand Tuna in Olive Oil, drained and chunked
  • 1 cup cherry tomatoes, cut in half
  • 3 tablespoons capers in salt, well rinsed
  • Coarse ground black pepper
  • 1 pound linguinE


  1. Toast the nuts in a dry non- stick skillet over medium heat until they are fragrant. Transfer one cup of the nuts to a food processor along with the garlic, pepper flakes and salt. Reserve the remaining nuts.
  2. Pulse the mixture until it is somewhat smooth but still a little chunky. Add the mint leaves.
  3. With the motor running add ½ cup of olive oil and process until the mixture is a thick sauce consistency. Add oil as needed. Transfer to a bowl. Add salt and pepper to taste and set aside.
  4. Cook the linguine in 4 quarts of rapidly boiling salted water until the pasta is al dente. Scoop out 1/3 cup of the cooking water with a ladle and add it to the bowl with the pesto and smooth the sauce.
  5. Combine the linguine with the sauce, tossing well. Add the tomatoes, capers and a good grinding of black pepper. Transfer to a platter. Sprinkle the remaining nuts over the top and garnish with the mint leaves.
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