Pistachio Pesto Pasta: Our most requested recipe

I’m finally getting around to writing up our most requested recipe. This is a recipe for Pistachio Pesto Pasta otherwise known simply as “Green Pasta” at our house. I can’t claim this recipe as my own because my husband tore it out of Bicycle Magazine sometime last year and asked that we try to make it. We did, and now it is a staple in our menu rotation at home.

Here is the link to the article if you want to read about how awesome pistachios are as an energy source or if you like to read about bikes and people who ride them. Otherwise, follow the instructions below.

Pistachio Pesto Pasta Recipe

1 cup salted, shelled pistachios
2 cups spinach
1/2 cup basil leaves
1/2 cup grated parmesan cheese
zest and juice of one lemon
1/4 teaspoon pepper
1/4 cup olive oil
kosher salt to taste

Add the pistachios to the bowl of your food processor and pulse them approximately 20 times, then STOP. Do not over process at this point or you will have pistachio butter when you are finished.
Add all the other ingredients to the pistachios in the bowl of your food processor and process until all the ingredients are well incorporate but you still have a few small pistachio chunks.
Combine your pesto with warm pasta. A few notes here: this pistachio pesto is THICK and works best when mixed into short pastas like penne, macaroni, or whatever I have shown in the picture. Also, it mixes better when the pasta is still hot.
And here you are–Green Pasta. Gram for gram, pistachios have more muscle building protein than beef and because this recipe is packed with spinach, there is no need for you to harass your kids about eating their salad and you don’t have to make one, so everybody wins with this recipe.

This article was originally published on www.groundingup.com.


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