California Pistachio Pesto Pasta

1 cup packed, fresh basil leaves
1/3 cup grated parmesan cheese
1/4 cup shelled, roasted/salted California pistachios, coarsely chopped
1/4 cup olive oil
1 clove garlic, peeled
1/8 tsp cracked pepper
8 oz package enriched pasta (measured dry)

Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well blended.

Boil pasta as directed on package, drain. In a large bowl combine the pesto and pasta.

Helpful Tips:
- To keep them at their freshest, store pistachios in a refrigerated, airtight container. Or, keep them in the freezer for long-term (up to a year) storage.
- For maximum flavor, use fresh grated Parmesan cheese.

Makes 6 servings
Source: California Pistachio Commission