If you're in need of a quick dinner, grab some pistachio pesto from your freezer and throw this healthy pistachio pasta together in just 15 minutes. It's a great recipe to use up wilting spinach, and is freezer friendly.
[This pistachio pasta 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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Table of contents
How will this 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 it 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 this dish?
Start making this pistachio pasta by washing your hands with soap and water, then cook 2 oz pasta, according to box instructions. Drain when done, and set pasta aside.
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.
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 for your pistachio pasta: While pasta and chicken are cooking, add all pesto ingredients to high powered blender OR food processor (½ c Pistachios, 2 c fresh spinach (1 c frozen), ½ c basil leaves (or ¼ c dried basil), ½ c extra virgin olive oil, 2 garlic cloves, ¼ c grated parmesan, 1 T lemon juice, ⅛ teaspoon salt). Blend until smooth.
Once your pasta is al-dente, drain the pasta water. Then add ¼ c blended pesto sauce to pasta, and mix together.
Pour noodles into a bowl to eat. Top with pistachios, parmesan cheese and freshly ground black pepper. Enjoy your pistachio pasta!
Transfer remaining pesto to ice tray, freeze, then transfer your pistachio pesto to freezer bag for later. That way you can whip up some pistachio pasta really quickly.
Expert Tips
- Use whatever kind of pasta you have on hand for this pistachio pasta.
- Consider saving pasta water, and add a couple tablespoons-¼ cup back to pasta. This will make it creamier.
- Pour about ¼ cup water over chicken to prevent it from burning or drying out after both sides have been seared.
- Swap ½ amount dried basil for fresh.
- Swap pistachios for almonds, walnuts, or pecans.
- Swap spinach for kale or fresh greens in this pistachio pasta.
FAQ
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 in this pistachio pasta to make it pecan or walnut pesto pasta.
Yes! This pistachio pasta 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.
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 some pistachio pesto yourself and then make this quick pistachio pasta. 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!
Quick Pistachio Pesto Pasta
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 (½ cup)
- 2 cups Fresh spinach (or 1 c frozen)
- ½ cup Basil leaves (or ¼ c dried basil)
- ½ cup Extra virgin olive oil
- 2 cloves Garlic
- ¼ cup Grated parmesan cheese
- 1 tablespoon Lemon juice
- ⅛ teaspoon Salt
Pasta
- 3.5 ounces whole wheat linguine or ~1 c other pasta
- 2 chicken tenders about 8-12 ounces total
- ¼ 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 ¼ 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 (½ c pistachios, 2 c fresh spinach, ½ c basil leaves (or ¼ c dried basil), ½ c extra virgin olive oil, 2 garlic cloves, ¼ c grated parmesan, 1 T lemon juice, ⅛ teaspoon salt). Blend until smooth.
- Once pasta is al-dente, drain pasta water. Then add ¼ 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
Notes
- Use whatever kind of pasta you have on hand
- Consider saving pasta water, and add a couple tablespoons-¼ cup back to pasta. This will make it creamier.
- Pour about ¼ cup water over chicken to prevent it from burning or drying out after both sides have been seared.
- Swap ½ amount dried basil for fresh
- Swap pistachios for almonds, walnuts, or pecans.
- Swap spinach for kale or fresh greens.
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Karman | The Nutrition Adventure says
Gorgeous photos & I love the recipe for pistachio pesto!
Rebecca says
thanks so much Karman!
Deborah Brooks says
I am loving all of the creative things people are doing with pistachios!
Rebecca says
right, there are so many things to make with pistachios!
Dietitian Jess says
Glad to hear you are back to loving pesto! It's my favorite sauce- love the switch up with the pistachios, genius because pine nuts are way too expensive!
Rebecca says
ohh so true! and I like pistachios way better than pine nuts too 🙂
Brittany Poulson says
This looks so refreshing! I love the idea to freeze the pesto. I never seem to use all of mine and it goes to waste - I'll have to freeze it next time!
Rebecca says
same here! it drives me crazy 😉
Liz says
This looks beautiful! Your photos always amaze me!
Rebecca says
Thanks so much Liz xoxo
Anne|Craving Something Healthy says
That pesto looks amazing!
Rebecca says
thanks Anne!
Denay DeGuzman says
My husband is all about pesto! He loves it on toast, pizza and pasta. Your pistachio pesto was easy to make and absolutely delicious!
Rebecca says
I like the way he thinks! awesome!
Toni says
I am in love with this pasta recipe! Such fresh flavors and so wholesome. I used gluten-free pasta and it was perfect!
Rebecca says
great to hear! I love when people can adapt to meet their needs!
Roxana says
What a great pistachio recipe. It combines all the nourishing green things in a delicious way. Loved it.
Rebecca says
totally does! thanks
Veena Azmanov says
Love the color and love the combination of Pistachio to making this yummy pasta dish. This is so unique and super dleicious.
Rebecca says
totally! thanks!
Veena Azmanov says
Love the color and love the combination of Pistachio to making this yummy pasta dish. This is so unique and super delicious.
Rebecca says
it's so yummy! thanks
Veena Azmanov says
Love the color and the combination. Super delicious and unique and a must try one.
Rebecca says
thanks so much!
Andrea Metlika says
Pistachio pesto sounds wonderful! I cannot wait to put this on my pasta!
Rebecca says
awesome! it's so good
Leonora Nicolaysen says
I'm always looking for new recipes for the missionaries! This will be on the menu tomorrow; it looks amazing! Thanks, Rebecca!
Rebecca says
oh that's great! they will love it. thanks for commenting 🙂