Go Back Email Link
+ servings
square image of pesto pasta with chicken and parmesan cheese
Print

Quick Pistachio Pasta

Throw together this healthy pistachio pasta in just 15 minutes. All you need is pasta, pistachio pesto from your freezer, chicken, and parmesan cheese. It's a great recipe to use up wilting spinach, and is freezer friendly.
Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person

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.