Pistachio Pesto Pasta

Directions

1. Add toasted pistachios, garlic clove, basil leaves, arugula, lemon juice, and salt to a food processor. Process until the ingredients are finely chopped. With the processor running, slowly stream in Clebby’s Avocado Oil. Puree until smooth, then add the grated parmesan cheese, pulsing a few times until incorporated. Season to taste and set aside.
2. Boil fusilli according to package directions for al dente. Reserve one cup of pasta water, then drain.
3. Meanwhile, add a tablespoon of Clebby’s Avocado Oil to a small skillet with finely chopped pistachios, panko, and a pinch of salt. Heat over medium-low until toasted, about 5 minutes, then remove from the skillet.
4. Add the cooked pasta to a mixing bowl with the pistachio pesto. Toss to incorporate, then slowly stir in the pasta water to emulsify the sauce.
5. To serve, divide among bowls and top with a few spoonfuls of the prepared pistachio breadcrumbs and garnish with more freshly grated parmesan cheese.