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Dinners

Pistachio Pesto Pasta

by Ben, So Vegan April 9, 2021September 7, 2022
April 9, 2021September 7, 2022
Pistachio Pesto Pasta Vegan Recipe

This pasta ticks the box for an easy mid-week meal. And the best bit is it will be ready in no time at all.

  • The pistachios we use are unsalted.
  • You can make this gluten-free by simply using gluten-free pasta.
  • If you prefer, you can reduce the amount of oil and replace it with more pasta water. Simply add enough pasta water until the pesto runs off a spoon.
  • We like to reserve a few fresh herbs for topping, but this is of course completely optional.
  • We sometimes add more veggies: roasted cherry tomatoes and wilted spinach would go really well with this pasta.

Pistachio Pesto Pasta

Pistachio Pesto Pasta 🌱

Posted by So Vegan on Friday, 9 April 2021

Pistachio Pesto Pasta Vegan Recipe

Pistachio Pesto Pasta

Serves: 4 people Prep Time: 3 minutes Cooking Time: 12 minutes 12 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 320g / 11.3oz pasta (or gluten-free pasta)
  • 70g / 2.5oz pistachios, shells removed
  • 2 garlic clove
  • 3 tbsp nutritional yeast
  • 2 bunches of fresh basil, stalks removed
  • 1 handful of fresh mint, stalks removed
  • 1/4 tsp chilli flakes
  • 1 lime, juice only
  • 150ml / 5.1 fl.oz extra virgin olive oil
  • salt + pepper

Method

  1. Cook the pasta in salted boiling water until al dente, then drain and reserve the pasta water
  2. Add the remaining ingredients to a food processor including 1/2 tsp salt and a generous pinch of pepper. Process until smooth. When the pasta has finished cooking, add 2-3 tbsp of the paster water to help reduce the thickness of the pesto.
  3. Combine the pasta and the pesto. We like to top with freshly ground black pepper and a few basil and mint leaves. Enjoy!
Did You Make This Recipe?
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Pasta loversQuick dinners
12 Comments
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12 Comments

Erica Cheek March 11, 2019 - 4:03 am

A great way to eat your greens. The pistachios were a wonderful addition.

Reply
Roxy, So Vegan March 12, 2019 - 9:48 pm

Hi Erica, yea totally agree, a great way to consume more greens 🙂 Best, Roxy

Reply
Teele April 5, 2019 - 7:30 pm

Thanks for the recipe, so easy to make and quick to. I really liked it. I love pistachio nuts. 🙂

Reply
Roxy, So Vegan April 10, 2019 - 12:09 pm

Hey Teele, so glad you’re enjoying the recipe 🙂 Best, Roxy

Reply
Mindy G April 10, 2021 - 4:37 am

Are these pistachios raw? Salted? Thank you

Reply
Ben, So Vegan April 12, 2021 - 9:07 pm

Hey Mindy! The pistachios we use are unsalted and the raw variety you’ll commonly find in supermarkets. Technically the nuts would have been processed at a low temperature to help process them – but they’ll still be labelled as raw. Hope that helps!

Reply
Heather April 12, 2021 - 12:12 am

Sorry to be that person, but when you say two “bunches” of basil, how much are we actually talking? Approximately how many ounces?

Reply
Ben, So Vegan April 12, 2021 - 9:08 pm

Hey Heather! 2 bunches is approx. 2 ounces

Reply
Shannon September 18, 2021 - 11:37 pm

Hello from the USA! I made this tonight and it was absolutely delicious! You guys are adorable.

Reply
Ola October 20, 2021 - 4:46 pm

I love it !,thank you

Reply
Ella January 6, 2022 - 8:57 am

I made this yesterday, and my partner absolutely loved it! He thought it was the most delicious thing he’s had in ages, so we’re making it a regular on our weekly menu! You guys are seriously the best ❤️

Reply
Anonymous March 26, 2022 - 12:10 am

Hi, do you happen to know how many calories it is per person please? 🙂

Reply

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