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pistachio pasta with chicken and parmesan cheese in a white bowl
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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 (½ cup)
  • 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
  • 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 tsp 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.