PISTACHIO PESTO PASTA WITH GREEN PEAS AND WALNUT PARMESAN

By SassyKitchen • July 8, 2010 • 2 Comments

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PISTACHIO PESTO PASTA WITH GREEN PEAS AND WALNUT PARMESAN — 1 of 2 Photo by SassyKitchen

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Author Notes: I'm vegan and gluten-free, which sounds daunting, but really isn't to me. I have a lot of food intolerances that affected my health, so I just have to eat this way. I always say that I eat everything most people eat, just in different ways. So, this is my favorite summer meal. I made this dish as 1 course of 4 for a special terrace surprise dinner for my boyfriend. It was so flavorful and tastes amazing at any temperature. It could be hot, cold, room-temperature, anything. It's a very green and spring-inspired dish, that definitely didn't last long on the table. - SassyKitchen

Serves 4-6

Pistachio Pesto

1/2 cup pistachios, raw
2 cups fresh basil
1/3 cup nutritional yeast or parmesan
1 teaspoon sea salt
1/2 cup extra virgin olive oil
1 dash fresh ground pepper
2 garlic cloves
2 teaspoons lemon juice

Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
Let them cool for 10-20 minutes before adding to blender or food processor or blender.
Combine all ingredients, except oil, and puree.
Slowly pour in olive oil while blending until desired consistency.

Pasta and Walnut Parmesan

1/2 cup walnuts, raw
1/2 cup nutritional yeast or parmesan
1 teaspoon sea salt
1 teaspoon garlic powder
1 dash fresh ground pepper
16 ounces dried pasta (I used gluten-free tinkyada brand)
1 tablespoon extra virgin olive oil
1 cup petite spring peas
1/4 cup pistachios, roughly chopped
1/2 cup cannelinni beans
1/2 teaspoon sea salt

Combine first five ingredients in a food processor to make walnut parmesan. Set aside.
Boil 6 to 8 oz. water with salt. Upon boiling, add penne pasta and bring to boil again.
Simmer for 12 minutes, or until al dente. Rinse in cold water and return to pot.
Combine pesto, peas, beans and chopped pistachios with pasta and mix well.
Top with walnut parmesan and serve.