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Serves a Crowd
Pistachio Pesto Pasta with Sweet Peas & Walnut Parmesan
by:
SASSY KITCHEN
July 8, 2010
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Photo by Julia Gartland
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Serves
4-6
Ingredients
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
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
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
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.
Tags:
Pasta
Bean
Parmesan
Pea
Pistachio
Walnut
Pesto
Serves a Crowd
Gluten-Free
Vegan
Vegetarian
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2 Reviews
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MichelleS
July 27, 2012
So excited to try this! I too am a gluten free vegan and love finding new recipes that fit my needs!
theicp
July 12, 2010
Love substituting ingredients in pesto - will definitely use pistachios instead of pine nuts next time!
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