Healthy Pistachio Pasta

If you’re in need of a quick dinner, grab some healthy pistachio pesto from your freezer and throw this healthy pistachio pasta together in just 15 minutes.

[This recipe was originally posted in November 2018. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

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How will this pistachio pasta make your life easier?

Pesto is a great sauce to have on hand. It’s easy, tasty and versatile. You usually have 2 options for pesto. Homemade or store bought. While store bought is easiest, it can be expensive. Making your own pesto is a great way to use up greens that are about to go bad, and is easy to make extra to freeze for later. This easy pistachio pasta recipe is a great throw-together pantry meal. Swap the nuts or greens if you have to, but I bet you’ll have everything on hand that you’ll need.

If you’re interested in other easy pantry pasta recipes this 15 minute pasta is a great option, so is this protein packed mac & cheese. Here are more pantry recipes.

What makes this pasta so good?

• Pistachios
• Spinach
• Basil leaves (or dried basil)
• Mint leaves
• Extra virgin olive oil
• Garlic
• Parmesan cheese
• Lime juice
• Whole wheat linguine
• Chicken tenders

How do I make healthy pistachio pasta?

Start by washing your hands with soap and water, then cook 2 oz pasta, according to box instructions. Drain when done, and set pasta aside. 

Expert Tip: You can swap the linguine with whatever pasta you have on hand.

Expert Tip: Consider saving pasta water, and add a couple tablespoons-1/4 cup back to pasta. This will make it creamier.

Cook chicken: Set frying pan over medium-high heat. Spray pan with cooking spray once hot. Place 2 chicken tenders on hot pan. Cook for about3-4 minutes on first side. Flip, and cook another 3-4 minutes.

Expert Tip: Pour about 1/4 cup water over chicken to prevent it from burning or drying out after both sides have been seared.

Check doneness by using instant read thermometer or by cutting into thick part of the chicken. Chicken will be done when it reaches 165 degrees F, or you don’t see any pink when you cut into it.

Make Pesto: While pasta and chicken are cooking, add all pesto ingredients to high powered blender OR food processor (1/2 c Pistachios, 2 c fresh spinach (1 c frozen), 1/2 c basil leaves (or 1/4 c dried basil), 1/2 c extra virgin olive oil, 2 garlic cloves, 1/4 c grated parmesan, 1 T lemon juice, 1/8 tsp salt). Blend until smooth.

Expert Tip: Swap pistachios for almonds, walnuts, or pecans. Swap spinach for kale or fresh greens.

Once pasta is al-dente, drain pasta water. Then add 1/4 c blended pesto sauce to pasta, and mix together.

Place noodles in bowl to eat. Top with pistachios, parmesan cheese and freshly ground black pepper.

Transfer remaining pesto to ice tray, freeze, then transfer to freezer bag for later

Expert Tips

• Use whatever kind of pasta you have on hand
• Consider saving pasta water, and add a couple tablespoons-1/4 cup back to pasta. This will make it creamier.
• Pour about 1/4 cup water over chicken to prevent it from burning or drying out after both sides have been seared.
• Swap 1/2 amount dried basil for fresh
• Swap pistachios for almonds, walnuts, or pecans.
• Swap spinach for kale or fresh greens.

FAQ

What kind of nuts can you put in pesto?

Pesto usually has pine nuts, but they’re expensive and not as easy to find as other nuts, so I usually don’t use them. My favorite nuts to make pesto with are pistachios & almonds. You can also use pecans or walnuts.

Can you substitute pistachios for pine nuts in pesto?

Yes! This recipe is a great way to swap pistachios for pine nuts. Again, they’re less expensive and have great flavor. Plus they’ll add more green to your pesto.

Can you buy pesto at the grocery store?

Absolutely. Grocery store pesto is a great, easy option. But if you have 15 minutes, wilting greens, basil, and a few nuts lying around I highly recommend making it yourself. It’s a great way to use up ingredients before they go bad.

What can I make with leftover ingredients?

• (Spinach) Thai Ground Beef & Spinach Bowl, Homemade Shamrock Shake (mint chocolate milkshake)
• (Chicken) Easy Chicken Salad Pitas, Chicken & Broccoli Casserole
• (Pistachios) Beet & Goat Cheese Salad, Spinach Salad with Mandarin Oranges, Avocado Grapefruit Salad, or add them to this Warm Kale Salad

Did you make this healthy pistachio pesto? Leave me a comment & rating to share how it turned out!

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5 from 7 votes

Quick Pistachio Pesto Pasta

If you’re in need of a quick dinner, grab the delicious healthy pistachio pesto from your freezer and throw together a this healthy pasta with pistachio pesto.

Course dinner, Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 person

Author Rebecca

Equipment

• High powered blender OR food processor
• cutting board
• knife
• Measuring Cups
• Measuring Spoons
• Frying Pan
• Pot
• Microplane grater

Ingredients

Pistachio Pesto

• 2 oz Shelled Pistachios (1/2 cup)
• 2  cups Fresh spinach  (or 1 c frozen)
• 1/2 cup Basil leaves (or 1/4 c dried basil)
• 1/2 cup Extra virgin olive oil
• 2 cloves Garlic
• 1/4 cup Grated parmesan cheese
• 1 tablespoon Lemon juice
• 1/8 teaspoon Salt

Pasta

• 3.5 ounces whole wheat linguine or ~1 c other pasta
• 2 chicken tenders about 8-12 ounces total
• 1/4 cup pistachio pesto sauce made with Wonderful pistachios
• parmesan cheese for garnish
• Pistachios for garnish

Instructions

• Cook 3.5 oz pasta according to box instructions. Drain pasta when done, and set aside.
• Spray frying pan with cooking spray. Cook chicken tenders in frying pan on medium-high heat. Pour about 1/4 cup water over chicken to prevent it from burning or drying out after both sides have been seared. Should take 5-7 minutes to cook.
  
• Make Pesto: While pasta and chicken are cooking, add all pesto ingredients to high powered blender OR food processor (1/2 c pistachios, 2 c fresh spinach, 1/2 c basil leaves (or 1/4 c dried basil), 1/2 c extra virgin olive oil, 2 garlic cloves, 1/4 c grated parmesan, 1 T lemon juice, 1/8 tsp salt). Blend until smooth.
• Once pasta is al-dente, drain pasta water. Then add 1/4 c blended pesto sauce to pasta, and mix together.
• Place noodles in bowl to eat. Top with pistachios, parmesan cheese and freshly ground black pepper.
• Transfer remaining pesto to ice tray, freeze, then transfer to freezer bag for later.

Video

Pistachio Pesto

Notes

• Use whatever kind of pasta you have on hand
• Consider saving pasta water, and add a couple tablespoons-1/4 cup back to pasta. This will make it creamier.
• Pour about 1/4 cup water over chicken to prevent it from burning or drying out after both sides have been seared.
• Swap 1/2 amount dried basil for fresh
• Swap pistachios for almonds, walnuts, or pecans.
• Swap spinach for kale or fresh greens.

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