Craving a delicious and nourishing pasta dish that’s both dairy-free and versatile? Look no further than this dairy-free pistachio pesto pasta salad! Not only can it be enjoyed hot or cold, but it also packs a whopping 25 grams of protein per serving. It’s perfect for meal prep and will stay fresh in the fridge for up to 5 days. So whether you’re looking for a quick lunch or a satisfying dinner, this pasta salad is sure to hit the spot.
Pistachio Pesto Pasta Salad
A versatile and nourishing pasta dish, packed with 25g of protein per serving. This dairy-free pistachio pesto pasta salad can be enjoyed hot or cold, perfect for meal prep.
Equipment
Ingredients
- 350 g wholemeal pasta
- ½ cup pistachios
- 1.5 cups fresh basil - packed
- 2 tbsp lemon juice
- 1 garlic cloves
- 4 tbsp nutritional yeast
- 3 tbsp olive oil
- 1 small broccoli - head chopped into florets
- 1.5 cup cannellini beans - cooked
- 200 g cherry tomatoes, chopped in half
- 4 cups baby spinach
- salt and pepper to taste
Instructions
- Cook the pasta according to the packet instructions. Once done, rinse under cold water and set aside.
- In a blender, combine the pistachios, basil, lemon juice, 2 cups of spinach, garlic, nutritional yeast, and extra virgin olive oil. Blend until you achieve a smooth consistency. Add 2 tablespoons of water to thin the mixture if necessary.
- Finely chop the broccoli florets. Reserve the rest for another recipe.
- In a large bowl, combine the cooked pasta, chopped broccoli, cannellini beans, halved cherry tomatoes, remaining spinach, and the prepared pesto. Adjust the seasoning with salt and pepper to taste.
