Lemon & Pistachio Pesto Pasta

This variation on Pesto Genovese gets a jolt of acidity from the addition of lemon juice and zest, and uses a 50/50 blend of pistachio nuts and pine nuts (both are tree nuts), lending a unique color and luscious flavor to the dish. It also comes together quickly, making it a perfect weeknight meal.

Best of all, it can be made in advance – up to a week ahead of time; simply drizzle some additional olive oil on top and store in an airtight container in the fridge.

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