Pistachio Pesto Pasta Salad

Name: Pistachio Pesto Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 350 g wholemeal pasta; 1/2 cup pistachios; 1.5 cups packed basil leaves; 2 tbsp lemon juice; 1 garlic clove; 4 tbsp nutritional yeast; 3 tbsp extra virgin olive oil (EVOO); 1 small broccoli head; 1.5 cup cannellini beans (cooked); 200 g cherry tomatoes, cut in half; 4 cups baby spinach; Salt & pepper to taste

4 steps

Prep:10minCook:10min

A versatile and nourishing pasta dish, packed with 25g of protein per serving. This dairy-free pistachio pesto pasta salad can be enjoyed hot or cold, perfect for meal prep.

Updated at: Sun, 14 Apr 2024 13:39:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories640.3 kcal (32%)

Total Fat21.2 g (30%)

Carbs92.8 g (36%)

Sugars5.9 g (7%)

Protein28.1 g (56%)

Sodium248.8 mg (12%)

Fiber17.9 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

350gwholemeal pasta

½ cuppistachios

1 ½ cupsbasil leaves

packed

2 Tbsplemon juice

1garlic clove

4 Tbspnutritional yeast

3 Tbspextra virgin olive oil

EVOO

1 headbroccoli

small

1 ½ cupcannellini beans

cooked

200gcherry tomatoes

cut in half

4 cupsbaby spinach

Instructions

Step 1

Cook the pasta according to the packet instructions. Once done, rinse under cold water and set aside.

Step 2

In a blender, combine the pistachios, basil, lemon juice, 2 cups of spinach, garlic, nutritional yeast, and extra virgin olive oil. Blend until you achieve a smooth consistency. Add 2 tablespoons of water to thin the mixture if necessary.

Step 3

Finely chop the broccoli florets. Reserve the rest for another recipe.

Step 4

In a large bowl, combine the cooked pasta, chopped broccoli, cannellini beans, halved cherry tomatoes, remaining spinach, and the prepared pesto. Adjust the seasoning with salt and pepper to taste.

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