Put the basil, pistachios, garlic, ¼ cup olive oil, lemon juice, zest, and salt into the bowl of a food processor fitted with an s-blade.
Blend until all ingredients are finely chopped, then drizzle in the remaining olive oil with the food processor running.
Prepare the protein pasta according to package directions.
Preserve approx 1/2 pasta water to help the pesto stick to the noodles.
Mix the pesto with the pasta and 1/2 pasta water.
Top with tomatoes. Serve and enjoy!Note: This pesto recipe also works well as a sandwich spread.
