Spaghetti with pistachio-pine nut pesto

Do you have days when you are beyond exhausted but crave for something so specific that you just have to cook it? Well, I do and last night was one of those days. Deadline at work, a hungry baby at home and a growling tummy asking for pesto. It didn't end there though. I realized I was out of pine nuts and basil and pasta. So I stopped at a Trader Joe's on the way from work just to pick those up and while I was at it, grabbed a bag of pistachios. They seemed like a good addition to the pesto.

I came home to a well fed and a happy baby, which gave me enough time to put the spaghetti in boiling water and stuff the blender with pesto ingredients. The outcome of the combination was great and faster than expected. I even had enough for me to take some to work today.

Spaghetti with Pistachio-Pine Nut Pesto

12oz dried whole wheat spaghetti

1/2 cup mushrooms, cleaned and chopped

salt and pepper to taste

For Pesto:

1 bunch of fresh basil leaves, washed and dried

2 cloves of garlic

handful of dry roasted pine nuts

handful of roasted pistachios (unsalted)

few tablespoons extra virgin olive oil + few more for mushrooms

1/3 cup grated Parmesan cheese

Pesto: Combine all ingredients except the olive oil in a blender (or a food processor if you have one) and pulse until coarsely chopped. Add olive oil and pulse till smooth.

Pasta:  In a large saucepan heat oil and saute mushrooms till tender. Salt the mushrooms and pesto. Stir till warm. 

In a large pot cook your spaghetti till al dente. Pour the drained spaghetti to the pot and toss till it is covered with pesto. Add a splash of pasta water to get things moving a bit. Cook for a minute or so and add salt and pepper per taste. Add a sprinky-dink of parmesan cheese on top and garnish with some fresh basil.

Serve with some nice hearty bread, toasted.