Pistachio Pesto Pasta With Sweet Peas & Walnut Parmesan Recipe

Name: Pistachio Pesto Pasta With Sweet Peas & Walnut Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
5
Combine first five ingredients in a food processor to make walnut parmesan. Set aside.
6
Boil 6 to 8 oz. water with salt. Upon boiling, add penne pasta and bring to boil again.
7
Simmer for 12 minutes, or until al dente. Rinse in cold water and return to pot.
8
Combine pesto, peas, beans and chopped pistachios with pasta and mix well.
9
Top with walnut parmesan and serve.

1110

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Pistachio Pesto, 1/2 cup pistachios, raw, 2 cups fresh basil, 1/3 cup nutritional yeast or parmesan, and more.

Yes, Pistachio Pesto Pasta With Sweet Peas & Walnut Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio Pesto Pasta With Sweet Peas & Walnut Parmesan

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