Spaghetti with Pistachio Pistou

Ingredients

• 1 pound spaghetti
• Salt
• 1/2 cup pistachio butter
• Freshly cracked black pepper
• 1 clove garlic, grated, optional
• 2 tablespoons finely sliced basil, plus extra for garnish
• 2 tablespoons olive oil
• 2 tablespoons room temperature unsalted butter
• Parmesan cheese for serving

Directions

1. Bring a large pot of salted water to a boil, then cook the pasta. While it cooks, whisk the pistachio butter in a medium bowl with the garlic, if you’re using it, plus salt, pepper, basil, olive oil, and butter until the mixture is smooth and fully blended.
2. Once the pasta is al dente, scoop out 2 cups of the cooking water, then drain the pasta.
3. Set the empty pasta pot over low heat. Add 1 cup of the reserved pasta water along with the pistachio mixture, then whisk until the sauce is smooth. Add the pasta and turn it gently through the sauce with tongs. If the sauce feels too thick, loosen it with more of the reserved pasta water.
4. Transfer the pasta to a large serving bowl. Shave Parmesan over the top with a vegetable peeler, scatter basil leaves over everything, and serve right away, especially alongside roast pork.