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Homemade Pappardelle Pasta with Pistachio Pesto and Roasted Cherry Tomatoes

This dish is the ultimate crowd-pleaser and divine treat. Homemade pasta is absolutely sensational, and to have it coated in this herbaceous and nutty pistachio pesto is truly heavenly. This dish is perfect in the summer when you can grab basil from the garden or farmer's market in full bloom and make this delicious fresh pesto in minutes. This pasta dough can either be rolled out by hand or used in a pasta machine and believe me; it's worth the extra work!
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Pasta and Noodles
Cuisine Italian
Servings 4 people
Calories 734 kcal


Pasta Dough

  • 2 cups all-purpose flour
  • 2 eggs plus 5 egg yolks
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • Extra flour for rolling out the dough

Pistachio Pesto

  • 2 cups fresh basil
  • 1 cup pistachios, shelled
  • 1 clove garlic, minced
  • 3/4 cup Parmigiano Reggiano, grated
  • 1 tsp salt
  • 1/4-1/2 cup olive oil

Roasted Tomatoes

  • 3 cups cherry tomatoes, halved
  • Olive oil
  • salt and pepper to taste

Pasta Cooking andFinal Assembly

  • 1 recipe pappardelle pasta, cut
  • 1 recipe pistachio pesto
  • 1 recipe roasted tomatoes 
  • 6 tbsp butter, separated into three piles (2 tablespoons in each pile)
  • 1 lemon, juiced


Pasta Dough

  • Place the flour on a clean work surface and make a well in the center.
  • One by one, crack the eggs into the well and slowly mix them into the flour wall's sides. Be very careful not to break the well, so the eggs do not leak over the table.
  • Add the olive oil and salt into the well and continue to mix until all the flour is combined, and a dough is formed. 
  • Knead the dough for 8-10 minutes until it is tough and smooth on the outside. 
  • Wrap the dough tightly in plastic wrap and rest for 30 minutes or up to 3 hours at room temperature. 
  • Cut the dough into 4 equal pieces. Take one piece and shape it with your finger into a flattened small square. Keep the other pieces moist by wrapping them in plastic wrap while you work. 
  • Coat your work surface with flour and roll out the dough with a rolling pin or through a pasta machine. Work to flatten and thin out the dough until it is thin enough to see the light coming through when held up by your hand. 
  • Take the pasta sheet that is dusted with flour and roll it into a long ribbon. Cut the ribbon into 2-inch pieces and then unroll each piece and reserve on flour coated baking sheet. 
  • Repeat this process but lining up the ribbons on your baking sheet. When you have filled up the entire baking sheet, place a flour-coated piece of parchment on top, and continue lining up your ribbons until all of the pasta dough is rolled out and cut. 
  • Place a kitchen towel over the baking sheet to lock in the moisture while making the pesto and heating your pasta water. 

Pistachio Pesto

  • Combine the basil, pistachios, garlic, Parmigiano, and salt in a food processor and pulse until a thick paste forms, and the nuts have broken down. 
  • While the machine is on, slowly pour in the olive oil to emulsify. The fluctuation of the oil depends on how thick or loose you like your pesto. 
  • Season to taste with salt and pepper and reserve for the pasta. 

Roasted Tomatoes

  • Line a baking sheet and preheat oven to 375degrees F
  • Place the tomatoes and garlic in one layer on the sheet pan and drizzle with olive oil, salt, and pepper. 
  • Roast in the oven until the tomatoes start to brown, and the garlic is roasted about 20 minutes. 
  • Squeeze all of the garlic out of the skin. Reserve both the garlic and tomatoes for the pasta. 

Pasta Cooking and Final Assembly

  • Bring a large pot of water to a boil.
  • Salt the water to it tastes "salty like the sea."
  • Place a large sauté pan over moderate heat and add 4 tablespoons of pistachio pesto, 3 spoonfuls of the roasted tomatoes with 2 roasted garlic cloves, 2 tablespoons butter, and 1 ladle of pasta water. Stir until and combined and reduce heat to low.
  • Cook pappardelle in batches. Place 1/3 of the cut pappardelle into the boiling water.
  • Cook the pasta until al' dente, about 3-4 minutes.
  • Transfer the cooked pasta directly from the boiling water to the sauté pan. Flip the cooked pasta in the sauté pan with the pesto about 1 minute until the sauce has thickened into the pasta, and everything is well combined. Transfer to someone's plate or large serving bowl.
  • Repeat the exact process with the same amounts of pesto, tomatoes, garlic, butter, and pasta water with the remaining two batches of pasta.
  • Serve immediately with a spoonful of lemon juice over each serving:)


Calories: 734kcalCarbohydrates: 66gProtein: 25gFat: 43gSaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 2699mgPotassium: 781mgFiber: 7gSugar: 7gVitamin A: 1622IUVitamin C: 44mgCalcium: 346mgIron: 6mg
Keyword Homemade Pappardelle Pasta, homemade pasta, pesto pasta dish, pesto recipes