Food Recipes Sauces, Condiments and Preserves Pesto Sauce Pappardelle with Chicken and Pistachio-Mint Pesto 5.0 (1) 2 Reviews Food & Wine’s Justin Chapple makes a bright and nutty mint-and-pistachio pesto as the sauce for this fresh and summery warm pasta dish. Slideshow: More Pasta Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: David Cicconi Total Time: 30 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 1 1/2 cups lightly packed mint leaves, plus more for garnish 1/2 cup shelled unsalted pistachios 1/4 cup fresh lemon juice 1/2 cup extra-virgin olive oil Kosher salt Pepper 8 ounces pappardelle pasta 12 ounces shredded rotisserie chicken (3 cups) 1 small zucchini, very thinly sliced or shaved 1 small yellow squash, very thinly sliced or shaved 1 1/2 cups mixed cherry tomatoes, halved, or quartered if large Directions In a food processor, combine the 11/2 cups of mint with the pistachios and lemon juice and pulse until finely chopped. With the machine on, gradually add the olive oil until incorporated and the pesto is nearly smooth. Scrape into a large bowl and season generously with salt and pepper. Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 1 cup of the cooking water. Add the pasta, chicken, zucchini, yellow squash, tomatoes and reserved cooking water to the pesto and toss well. Season generously with salt and pepper and toss again. Garnish with mint leaves and serve right away. Make Ahead The pistachio-mint pesto can be refrigerated overnight. Bring it to room temperature before using. Originally appeared: October 2017 Rate It Print