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Pasta with Pistachio–Aged Gouda Pesto

Pasta with Pistachio–Aged Gouda Pesto

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes

Aged Gouda is a different cheese than the mild, semi-firm variety. With a firm, dry texture similar to Parmesan and a nutty flavor that hints at caramel and chocolate, aged Gouda is an excellent choice for making pesto. In this recipe, we pair the cheese with pistachios, as well as with rosemary and tarragon for a rich, complexly flavored pasta dish.

Ingredients
  • 2¾

    ounces aged Gouda cheese (without rind), chopped into rough 1-inch pieces

  • ⅓

    cup roasted or raw pistachios

  • 1

    tablespoon chopped fresh rosemary

  • Kosher salt

  • ⅓

    cup extra-virgin olive oil

  • 1

    cup lightly packed fresh tarragon, roughly chopped

  • 1

    teaspoon honey

  • 1

    pound campanelle OR strozzapreti pasta

In a food processor, pulse the Gouda to the texture of coarse sand; transfer to a bowl. Process the pistachios, rosemary and ¾ teaspoon salt until finely chopped, scraping the bowl. Add the Gouda and half the oil, then process until smooth.

Add the tarragon, honey and remaining oil; pulse until creamy. Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.

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