Pistachio Pesto with Gluten Free Pasta

A unique “green” twist on a classic Italian pasta, with a flavor boost and texture from pistachios. Great with regular pasta too or just spread on bruschetta or crackers.

Ingredients

1 pound gluten free dried pasta

1 cup unsalted shelled pistachios (about 4 ounces)

2 cups spinach leaves

½ cup basil leaves

½ cup parmesan cheese, grated

Zest (finely grated) and juice of 1 lemon

¼ teaspoon black pepper

¼ - ⅓ cup olive oil kosher salt to taste

Optional garnishes:

Finely grated lemon zest

Grated or shaved parmesan cheese

 

Directions

1. Bring a large pot of water to a rapid boil and salt liberally. Add the dried pasta and cook according to the package directions. While the pasta is cooking, make the pesto.

2. Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground.

3. Add the spinach, basil, parmesan cheese, lemon zest and juice, pepper and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.

4. Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.

Serve immediately with optional garnishes.

Pistachio Pesto with Gluten Free Pasta

Nutritional Information

Based on 4 servings.

Per serving:

Calories

500

Total Fat     

23g

Saturated Fat  

3.5g

Monounsaturated Fat

12g

Polyunsaturated Fat

3g

Cholesterol

5mg

Sodium

200mg

Carbohydrates

64g

Dietary Fiber      

9g

Sugars

2g

Protein

14g

Magnesium

19mg

Potassium

442mg