Fusilli with Pistachio Pesto

Who doesn't love pesto? Especially when it is freshly made? It is so pretty to look at and tastes amazing. This has an interesting twist though. Instead of using the usual pine nuts in the pesto, it uses pistachios. This was a wonderful light lunch, with basil plucked from the backyard. I made it, tasted 1 bite, went upstairs for a few minutes, and when I returned it was gone!
Fusilli with Pistachio Pesto adapted from Cooking Light

8 ounces uncooked fusilli or rotini whole wheat pasta

2 cups fresh basil leaves

1/4 cup shelled, roasted pistachios, divided

1 1/2 tablespoons extravirgin olive oil

1/2 teaspoon salt

2 garlic cloves, coarsely chopped

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 cup grape tomatoes, halved

Lemon wedges (optional)

1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain.
2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon pistachios. Serve with lemon wedges, if desired.