Pistachio Pesto Pasta with Sweet Peas & Walnut Parmesan

July 8, 2010
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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
  1. Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
  2. Let them cool for 10-20 minutes before adding to blender or food processor or blender.
  3. Combine all ingredients, except oil, and puree.
  4. 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
  1. Combine first five ingredients in a food processor to make walnut parmesan. Set aside.
  2. Boil 6 to 8 oz. water with salt. Upon boiling, add penne pasta and bring to boil again.
  3. Simmer for 12 minutes, or until al dente. Rinse in cold water and return to pot.
  4. Combine pesto, peas, beans and chopped pistachios with pasta and mix well.
  5. Top with walnut parmesan and serve.

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