Bring a large pot of water to a boil.

Pistachio Pesto

Add in your blender you 1) Pistachio, 2) Basil, 3) Parmesan, 4) Extra Virgin Olive Oil, 5) Salt & Black Pepper (optional, and if needed)

Blend until you like the consistency

Creamy Tomato Sauce

Crush the garlic and add to a saucepan with a good drizzle of extra-virgin olive oil over medium heat. Cook, stirring, just until the garlic starts to sizzle but does not brown at all. Add the tomatoes and cook, stirring, for a few minutes until softened and starting to burst.

Chop the parsley leaves and add to the cherry tomatoes. Season with salt and black pepper. Turn off the heat.

Add salt to the boiling water. Add the pasta and cook according to package directions.

Drain the pasta, reserving 1 cup of the pasta water.

Add the drained pasta in the saucepan together with 3 spoons of Pistachio pesto and enough pasta water to make a creamy sauce consistency.

Serve with crunchy pistachio nuts and fresh parsley