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Gluten Free, Main Dishes, Vegan Recipes

Pistachio Pesto Pasta

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. 

Pistachio Pesto Pasta |via veggiechick.com #vegan #glutenfree

I love a good pasta, especially one that’s really easy to make and full of fresh ingredients. And it looks so cute on my new cutting board, doesn’t it? I gotta say, one of my favorite things about being a food blogger (besides the good food) is buying all the cool props for the photos. I picked up this reversible cutting board from World Market, and I think it adds just the right amount of flair to my kitchen. I’m all about kitchen gifts! (and as Christmas is coming, I hope my family is reading this, hint hint). 😉

To get started on this recipe, boil the pasta according to package directions. Drain and set aside.

Meanwhile, in a food processor or high powered blender, add the remaining ingredients. Blend until chopped and thoroughly combined. Then 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.

Pistachio Pesto Pasta |via veggiechick.com #vegan #glutenfree

Pistachio Pesto Pasta |via veggiechick.com #vegan #glutenfree

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Pistachio Peso Pasta (Vegan, Gluten Free)

5 from 1 reviews

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.

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

Ingredients

  • 8 ounces pasta (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
  • 1/4 cup 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

  1. Boil pasta according to package directions. Drain and set aside.
  2. In a food processor or high powered blender, add the remaining ingredients. Blend until chopped and thoroughly combined. Mix the pesto with the hot pasta and stir to combine. Serves 4. Will last in the fridge 3-4 days.

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

1 Comments

  • I’ve had the pleasure of tasting this one!!! Couldn’t put the bowl down!

    Reply

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