• Grease a 9-inch bundt pan with butter. Lightly dust with flour.  Preheat your oven to 350 F.
• Grind ⅓ cup of the pistachio nuts until fine and powdery. Coarsely chop the remaining nuts. Set aside separately and remove about 2 tablespoons from the chopped pistachios to use for garnishing later.
• Using an electric mixer, beat the sugar with eggs, adding one egg at a time. Add the butter and whip for about 3 minutes until it looks light and creamy. Add the buttermilk and vanilla extract and give it a quick whisk to incorporate.
• In a separate bowl mix the flour with baking powder, baking soda, and salt. To this mixture add the ground pistachio and stir to blend well.
• In the meantime, soak the remaining pistachios in water (not including the 2 tablespoons set aside for garnish) and leave it for a minute. Drain well. This technique will prevent the pistachios from dropping into the bottom of the cake.
• Mix the flour into the egg mixture gently just until fully incorporated. Gently fold in the drained chopped pistachios.
• Pour the batter into the bundt cake and bake for about 40-45 minutes or until a tester comes out clean. Allow to cool for 15 in the pan then invert into a wire rack. Cool completely before adding the glaze!

For the Pudding Glaze

• In a small bowl mix the instant pistachio pudding with 1 ½ cups of milk and allow to soft-set for about 5 minutes. See the package of pistachio pudding for further instructions.
• Once it is set and thickened, spoon onto the top of the bundt cake and garnish with remaining pistachios. Slice and serve.