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.
Servings
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.
Video
Nutritional Information - Per Serving
Calories 636kcal | Carbohydrates 91g | Protein 26g | Fat 22g | Sodium 209mg | Fiber 17g | Vitamin A 196IU | Vitamin C 40mg | Calcium 139mg | Iron 5mg