Description

Indulge in the perfect balance of sweet sun gold tomatoes and crunchy pistachio gremolata in this comforting, 30-minute pasta dish.

Ingredients

– 12 oz sun gold tomatoes, halved

– 8 oz pasta (such as penne or farfalle)

– 1/2 cup shelled pistachios, chopped

– 1/4 cup fresh parsley, chopped

– 2 garlic cloves, minced

– 2 tbsp olive oil

– 1 tbsp lemon zest

– 1/4 tsp red pepper flakes

– Salt and pepper to taste

– Grated parmesan, for serving

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Instructions

1. – Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. – In a small bowl, combine the chopped pistachios, parsley, garlic, lemon zest, and red pepper flakes. Season with salt and pepper.

3. – In a large skillet, heat the olive oil over medium heat. Add the halved sun gold tomatoes and cook for 5-7 minutes, until they start to burst and release their juices.

4. – Add the cooked pasta to the skillet with the tomatoes and toss to combine.

5. – Serve the pasta warm, topped with the pistachio gremolata and grated parmesan.

Notes

For a creamier texture, you can stir in a few tablespoons of heavy cream or mascarpone cheese to the pasta. This dish also pairs well with a crisp white wine.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: Italian