This easy Pistachio Pesto Pasta is made with pistachios, spinach and basil. Just a few basic ingredients and you can quickly cook up this healthy and amazing meal.
Why we love this recipe:
- Easy to make– just a few basic ingredients and NO cooking required (besides boiling the noodles).
- It’s super healthy- This Pistachio Pesto Pasta is vegan, gluten-free (if you choose gluten-free noodles), and filled with nutritious basil, baby spinach and pistachios.
Step-By-Step Instructions:
To begin, boil the pasta according to the package directions. Drain and add to a large bowl.
Meanwhile, in a food processor or high powered blender, add the baby spinach, pistachios, basil, garlic, olive oil, white wine vinegar, lemon juice, sea salt and black pepper. Blend until chopped and thoroughly combined.
Next, transfer the pesto to the cooked, hot pasta and stir to combine.
This dish serves 4 and will last in the fridge 3-4 days in an airtight container.
Related recipes:
- Avocado Cream Penne with Herbs
- Vegan Sun-Dried Tomato Alfredo Pasta
- Roasted Butternut Squash Pasta Sauce
- Easy Pesto Pasta
- Creamy Polenta with Artichoke Pesto
If you try this Pistachio Pesto Pasta, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!
Pistachio Pesto Pasta (Vegan, Gluten Free)
Pin RateIngredients
- 8 ounces pasta noodles - gluten free, if desired
- 2 cups fresh baby spinach - packed
- 1/2 cup shelled pistachios - roasted and unsalted
- 2 cups fresh basil leaves - packed
- 2 garlic cloves - minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- To begin, boil the pasta according to the package directions. Drain and add to a large bowl.
- Meanwhile, in a food processor or high powered blender, add the baby spinach, pistachios, basil, garlic, olive oil, white wine vinegar, lemon juice, sea salt and black pepper. Blend until chopped and thoroughly combined.
- Next, transfer the pesto to the cooked, hot pasta and stir to combine. This dish serves 4 and will last in the fridge 3-4 days in an airtight container.
Lynn McInally says
So easy and delicious!
Christin McKamey says
Yay! Thank you Lynn. =)
Jen says
Excellent, very flavorful dish, plus very easy and to put together. Will be making this again for sure. Thanks!
Pam says
I’ve had the pleasure of tasting this one!!! Couldn’t put the bowl down!