A delicious pasta dish featuring a vibrant lemon pesto made with basil, pistachios, and lemon juice, combined with a creamy sauce and your choice of protein.
1. Blanch basil leaves to achieve a vibrant green color.
2. Combine blanched basil leaves, pistachios, lemon juice, 3 tablespoons of EVOO, 1/8 teaspoon salt, and sugar in a blender to make pesto.
3. Cook pasta according to package instructions. Reserve some pasta water.
4. In a pan, heat 1 tablespoon of EVOO over medium heat.
5. Add sliced shallot and minced garlic. Sauté until fragrant and shallot is soft.
6. Add heavy cream and bring to a gentle simmer.
7. Stir in 1/4 to 1/3 cup of the prepared pesto sauce.
8. Season with salt, black pepper, and mushroom seasoning to taste.
9. Add cooked pasta to the sauce. Toss to coat, adding reserved pasta water as needed for consistency.
10. Serve with your choice of protein.
