Ingredients

⅓ cup raw pistachios

　　3 oz. parmesan, grated (about ¾ cup), plus more

　　2 garlic cloves, finely grated

　　4 cups basil leaves (about 2 bunches)

　　2 cups parsley leaves

　　⅔ cup Extra-virgin olive oil

　　⅓ cup of V8® Healthy Greens

　　1 tsp. Kosher salt

　　12 oz. Long pasta (such as spaghetti or bucatini)

　　

Step 1

Put pistachios, cheese, and garlic in a blender and process until finely ground, about 1 minute. Add basil, parsley, and place the top back on.

　　

Step 2

With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Pour in the V8® Healthy Greens and season with salt.

　　

Step 3

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup pasta cooking liquid.

　　

Step 4

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and half of pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce.

　　

Step 5

Divide pasta among bowls and top with more Parmesan, if you desire.