Pistachios are one of my favourite ingredients to experiment with, so as I had some on hand, I decided to put a twist on classic pesto. By blending pistachios with fresh basil, you create a rich, vibrant, and nutty sauce that pairs perfectly with lentil pasta. The result is a highly satisfying, flavourful, and nutrient-packed meal that’s quickly become a favourite in my kitchen.
Preparation
20
min
Cooking
15
min
Portion
2
Ingredients
- 1 bunch asparagus, cut into 1/2-inch (1-cm) pieces
- 120g (4 oz) dry lentil pasta
For the pistachio pesto
- 250 ml (1 cup) baby spinach
- 125 ml (½ cup) fresh basil leaves
- 60 g (¼ cup) shelled pistachios
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) grated Parmesan
- The juice of 1 lemon (or 45 ml / 3 tbsp)
- 3-4 garlic cloves, to taste
Preparation
- In a medium saucepan, boil the asparagus until tender (about 3-4 minutes). Once cooked, blanch by submerging the asparagus in icy water and set aside.
- In the same saucepan, cook the lentil pasta according to package instructions (about 10 minutes). Once cooked, preserve some cooking water, then strain and set aside.
- In the meantime, set aside some basil, pistachios, and Parmesan for garnishing. Make the pesto by blending all the remaining ingredients in a high speed blender.
- In a medium bowl, combine the cooked pasta with the pesto and a few tablespoons of the pasta cooking water, and toss to combine. Adjust the amount of pesto used to taste.
- Plate the pasta into 2 bowls. Top with the asparagus and garnish with the reserved chopped pistachios, grated Parmesan and basil leaves.
Notes
Can be refrigerated for 2-3 days. The pesto can be frozen up to 3 months.
Registered Dietitian Nutritionist in Montreal
