Photo by Julia Gartland
Ingredients
- Pistachio Pesto
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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
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2 teaspoons
lemon juice
- 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
Directions
- Pistachio Pesto
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Roast pistachios in 350 degree oven with pepper and sea salt for 12-15 minutes.
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Let them cool for 10-20 minutes before adding to blender or food processor or blender.
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Combine all ingredients, except oil, and puree.
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Slowly pour in olive oil while blending until desired consistency.
- Pasta and Walnut Parmesan
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Combine first five ingredients in a food processor to make walnut parmesan. Set aside.
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Boil 6 to 8 oz. water with salt. Upon boiling, add penne pasta and bring to boil again.
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Simmer for 12 minutes, or until al dente. Rinse in cold water and return to pot.
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Combine pesto, peas, beans and chopped pistachios with pasta and mix well.
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Top with walnut parmesan and serve.
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