Pistachio Pesto Pasta
Pasta lovers will love this unique twist on the classic pesto dish! This Pistachio Pesto Pasta combines tender pasta enveloped in a zesty, nutty homemade pistachio pesto with juicy, sweet tomatoes, tender artichoke hearts, and fresh greens.
What you’ll love about this:
You will also love…
- Pesto lovers need to try out my Pesto Orzo Salad with sun-dried tomatoes.
- One of my favorite pasta dishes of all time is this creamy Vegan Sundried Tomato Pasta!
- For a unique fresh pasta recipe perfect for summer, try out this tangy Dill Pickle Pasta Salad!
Ingredients
- Pasta of choice (I love small pastas like penne but you can use longer pastas like fettuccine)
- Pistachio pesto – If you want to make a large batch check out my full recipe for pistachio pesto here, however a smaller portion list is provided below.
- Veggies – Cherry tomatoes, artichoke hearts, and fresh greens
See recipe card for full ingredient list and quantities.
How to Make Pistachio Pesto Pasta
Step 1: Make your pistachio pesto by pulsing all your ingredients in a food processor (expect the olive oil). Drizzle in the olive oil while pulsing until combined.
Step 2: Cook your pasta to al dente.
Step 3: Combine your pasta with cherry tomatoes, pistachio pesto, artichoke hearts, and fresh greens. Warm over the stove.
Step 4: Serve warm with nutritional yeast, v parmesan, and/or red pepper flakes.
Meal prep idea: Make a large batch of this pasta at the beginning of the week and enjoy throughout the week for lunches or dinner. Add in some chickpeas or white beans for more protein.
Serve this Pistachio Pesto Pasta With…
- A fresh salad like my Spring Mix Salad with a citrus-herb vinaigrette.
- A high protein Quinoa Chickpea Salad for another refreshing dish.
- Warm, crusty bread with some butter.
- Extra protein mixed in- like this crispy Air Fryer Tofu!
Serve this with a different flavored pesto! This vegan sun-dried tomato pesto is heavenly!
❓Recipe FAQs
What types of pasta can I use for this pistachio pesto pasta recipe?
You can use any type of pasta you like! I love penne but you can also use other small pastas like rotini or even longer pastas like fettuccine, spaghetti, and more.
How do I store leftover pasta?
Store your leftover pistachio pesto pasta in an airtight container for up to 4-5 days. Reheat in the microwave for convenience.
I don’t recommend freezing this pasta.
What else can I add to the dish?
You can add in lots of veggies like…
- Sun-dried tomatoes
- Other greens like kale, basil, parsley, and more
- Diced red pepper or roasted vegetables (like this broccoli and zucchini)
Add in more plant-based protein like:
- Chickpeas or white beans
- Tofu (like this crispy Asian tofu)
- Vegan chicken
Pro Tips ✔️
- Al dente pasta is the best: this helps to prevent the leftovers from getting mushy!
- Blend your pistachio pesto to your consistency preference. I personally love to have some pistachio pieces in it.
⇨ Try out more Pasta Recipes!⇦
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Pistachio Pesto Pasta
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Ingredients
Pasta
- 8 oz penne pasta or pasta of choice
- 1 cup halved or quartered artichoke hearts
- 1 cup diced cherry tomatoes
- 1 large handful fresh spinach or arugula
Pistachio Pesto
- 1 heaping cup fresh basil leaves
- 2 tbsp toasted shelled pistachios* See note
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 1/2 tbsp nutritional yeast
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 tsp salt
- pinch pepper
- 2 tbsp extra virgin olive oil (high quality)
Instructions
Pistachio Pesto
- To make your pistachio pesto, add your fresh basil, toasted pistachio pieces, fresh lemon juice, garlic, nutritional yeast, salt, pepper, and red pepper flakes (optional). Pulse until combined but not completely smooth, scraping down a few times in between.1 heaping cup fresh basil leaves, 2 tbsp toasted shelled pistachios*, 1 tbsp fresh lemon juice, 1 clove garlic, 1/2 tbsp nutritional yeast, 1/4 teaspoon red pepper flakes, 1/4 tsp salt, pinch pepper
- Slowly drizzle in the olive oil while pulsing until combined and desired texture is achieved.2 tbsp extra virgin olive oil
Pasta
- In a large pot, boil water with a pinch of salt. Add you penne and cook until al dente. Drain and rinse your cooked pasta and add it back to the pot.8 oz penne pasta
- Add your pistachio pesto, artichokes, cherry tomato halves, and greens. Stir until combined and warm over medium heat for a few minutes.1 cup halved or quartered artichoke hearts, 1 cup diced cherry tomatoes, 1 large handful fresh spinach or arugula
- Serve your pistachio pesto pasta topped with more pistachio pieces, nutritional yeast/parmesan (v), and/or red pepper flakes.
Notes
-
- Al dente pasta is the best: this helps to prevent the leftovers from getting mushy!
-
- Blend your pistachio pesto to your consistency preference. I personally love to have some pistachio pieces in it.
I’m a fan of pasta and this Pistachio Pesto is one of my favorite pasta dishes. It is so creamy and the pistachio pesto added a nutty richness to the pasta that I enjoyed. Such a delicious and unique twist!
Hi Kate- thank you so much! I’m glad you enjoyed it 🙂
-Allie
I love a good pasta, and this pesto pistachio pasta was delicious. That pesto is amazing!!
My mom loved this recipe I made for our family dinner!
Found your recipe on IG – LOVED how easy this pasta was! Going to make again soon.
Thanks Erin! So glad you loved it 🙂
Found this recipe on Ig- it was hearty and satisfying.Thanks for sharing this recipe!