Creamy Pistachio Pesto Pasta Salad

Name: Creamy Pistachio Pesto Pasta Salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1/3 cup pistachios; 1.5 cup fresh basil, packed; 2 garlic cloves, peeled; 2 tbsp lemon juice; 1/4 cup nutritional yeast; 1/2 cup soy milk; 1/2 tsp sea salt flakes (see notes); 11 oz dry spelt pasta (or substitute with pasta of choice); 2 cups baby spinach and arugula mix (or use one or the other); 2 cups cooked cannellini beans; 7 oz cherry tomatoes, chopped in half; 16 green olives, pitted and chopped; 2 tbsp pumpkin seeds

4 steps

Prep:40minCook:10min

A vibrant, nutritious salad perfect for meal prep, featuring homemade oil-free pistachio pesto.

Updated at: Sat, 01 Jun 2024 08:38:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories545.6 kcal (27%)

Total Fat10.3 g (15%)

Carbs89.1 g (34%)

Sugars5.9 g (7%)

Protein27.5 g (55%)

Sodium435.7 mg (22%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cuppistachios

1 ½ cupfresh basil

packed

2garlic cloves

peeled

2 Tbsplemon juice

¼ cupnutritional yeast

½ cupsoy milk

½ tspsea salt flakes

11 ozdry spelt pasta

or substitute with pasta of choice

2 cupsbaby spinach and arugula mix

or use one or the other

2 cupscannellini beans

cooked

7 ozcherry tomatoes

chopped in half

16green olives

pitted and chopped

2 Tbsppumpkin seeds

Instructions

Step 1

Soak the pistachios in boiling water for 30 minutes. Drain, and set aside.

Step 2

Cook the pasta in salted water according to the packet instructions. Once cooked, drain, and rinse under cold water, until the pasta is cold. This prevents the pasta from sticking together.

Step 3

In a blender, combine the soaked pistachios, basil, garlic, lemon juice, nutritional yeast, soy milk, and salt. Blend until smooth. This is your creamy pistachio pesto.

Step 4

Prepare 4 containers, pour the creamy pistachio pesto, followed by the beans, pasta, tomatoes, greens, olives, and pumpkin seeds.

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