Pistachio Pesto Pasta

5 from 6 votes

This pistachio pesto pasta is coated in an ultra-flavorful homemade pistachio pesto that is nutty, zesty and SO much tastier than a basic pesto sauce! Combined with fresh veggies, this is dish you will want to make over and over!

Prep Time10

Cook Time15

Total Time25

Course: Lunch/Dinner

Cuisine: American

Diet: Vegan

Servings:

Calories: 349kcal

Author: Allie Petersen

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

Toasted pistachios taste AMAZING in this pesto!

To toast your shelled pistachios, spread them evenly on a baking sheet, bake at 350°F for about 7-10 minutes, stirring occasionally, until they're golden and aromatic. *Watch them closely so they don't burn!

Other 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.

Nutrition