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    TaraTeaspoon » Recipes » Pasta

    Pistachio Pesto Pasta

    Published: Aug 22, 2018 · Updated: Jul 9, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
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    Pistachio Pesto Pasta pin
    pistachio pesto pasta with zucchini and arugula pin

    Pistachio Pesto Pasta with shredded zucchini makes a great dinner, to-go picnic staple or the perfect packed lunch.


    Bowl of pistachio pesto pasta with bag of green pistachios

    Take it from me, adding pistachios to a pesto sauce rocks an everyday pasta dish like no other ingredient. With some fresh zucchini and bright pop of lemon and arugula you'll want to make this at least once a week.

    This post is sponsored by Wonderful Pistachios No Shells. This post may include affiliate links, see my disclosure agreement.

    What makes this pistachio pasta so versatile? Eat this pistachio pesto pasta right after you make it, or pack it for a picnic, take it to a BBQ or grab it for lunch the next day. Coating the pasta with flavorful pesto and adding raw zucchini makes it a dish that can hold up in the fridge and be enjoyed now, or later.

    How to cook with pistachios:

    Ah the great pistachio. The task of shelling each one to get to the green, sweet deliciousness! It may just put you over the edge if you have to shell a cup of these lovelies. In steps Wonderful Pistachios No Shells. They have the same rich taste and crunchy texture of pistachios, minus the shells of course. Wonderful Pistachios No Shells are available (in their eye-catching bright green packaging) in Roasted & Salted as well as Lightly Salted. So I can choose exactly what I want to use in my recipes.

    Close up of pistachio pesto pasta with green pistachios

    How to make pistachio pesto:

    You know I love pesto, and mixing unique ingredients into my pesto like sun dried tomatoes or arugula and hazelnuts. So swapping the classic pine nuts, or pignoli, for Wonderful Pistachios No Shells was a no-brainer. The classic basil is substituted by fresh parsley and potent arugula. Tons of lemon juice and olive oil balance out the sweet flavor of the nuts.

    Pistachio pesto pasta with shredded zucchini makes a great everyday dinner. Plus is great the next day as lunch or a packed picnic side.

    I added fresh zucchini, loads of it, to this pasta to not only add healthy veggies, but to have another ingredient to cover delicious pistachio pesto with! By shredding, or cutting the zucchini into julienne strips, it becomes easy to eat and is tender enough to keep raw. No extra cooking necessary.

    How to shred or julienne zucchini? You can totally shred it on the large holes of a box grater, or use a mandoline with the julienne blade. But the most simple way I find is to use a julienne peeler. Hold it right in your hand and make the shreds and long or short as you like! I love it!

    📖 Recipe

    pistachio pesto pasta over head photo

    Pistachio Pesto Pasta with Shredded Zucchini

    Tara Teaspoon
    Pistachio Pesto Pasta with shredded zucchini makes a great dinner, to-go picnic staple or the perfect packed lunch.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Servings 6

    Ingredients
      

    • 1 cup packed flat-leaf parsley
    • 3 cups packed baby arugula
    • ¾ cup No Shells Roasted Salted Pistachios
    • ¼ cup fresh lemon juice
    • ½ cup olive oil
    • ½ teaspoon kosher salt
    • 2 cups julienned zucchini
    • 1 lb penne pasta (cooked)

    Instructions
     

    • In a food processor combine the parsley, 2 cups of the arugula, ½ cup pistachios, lemon juice, olive oil and salt. Blend until mixture is very finely chopped.
    • Combine cooked pasta, pesto and zucchini and toss in remaining arugula. Sprinkle with remaining pistachios to serve.

    Notes

    Eat immediately or you can pack this pasta in a to-go container and chill until ready to eat.

    Nutrition

    Calories: 547kcalCarbohydrates: 64gProtein: 14gFat: 26gSaturated Fat: 3gSodium: 213mgPotassium: 634mgFiber: 5gSugar: 5gVitamin A: 1300IUVitamin C: 33.7mgCalcium: 74mgIron: 2.7mg
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    Try other recipes with No Shell Pistachios:

    Sweet Chili Pistachio Grilled Chicken

    Pistachio Lace Cookies

    Brussels Sprouts with Apricot and Pistachio

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    Recipe by Tara Teaspoon. Photos by Ty Mecham.

    Comments

      4.84 from 6 votes (2 ratings without comment)

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    1. Brittany Smart says

      August 27, 2018 at 1:51 pm

      Pesto with pistachios is the tastiest combo!!

      Reply
    2. Mary Yowell says

      August 27, 2018 at 2:38 pm

      Oh yumm!! I love pasta with pesto! This looks amazing and will have to give it a try!

      Reply
    3. Christine says

      August 27, 2018 at 2:38 pm

      This looks absolutely delicious! I'm a lazy cook who loves to eat. This motivates me! 😉 Thanks for sharing!

      Reply
    4. The Crumby Vegan says

      August 27, 2018 at 5:43 pm

      Oh my gosh I love that this a wonderful vegan dish! I'm going to have to try it as one of my favourite things is pesto pasta and I haven't tried a pistacio variety yet!

      Reply
    5. Tiffanie Anne says

      August 28, 2018 at 12:17 pm

      LOVE THE PHOTOS! This looks so yummy! I am a hug fan of pesto!!

      Reply
    6. Emily says

      August 28, 2018 at 8:24 pm

      This looks so full of flavor! I would love to try to make this for dinner!

      Reply
    7. Hannah Rooks says

      August 28, 2018 at 8:40 pm

      One of my all time favorite dinners is a pesto pasta I make topped with walnuts or almonds. I never thought of pistachios! That sounds so yummy! I make my sauce with equal parts pesto and plain greek yogurt. It's so quick and easy if you're ever wanting to change things up. I'm definitely going to try this!

      Hannah Rooks | therookiewife.com

      Reply
      • Tara says

        August 29, 2018 at 3:22 pm

        Hannah that sounds great! Thanks for sharing.

        Reply
    8. Mary Bench says

      May 18, 2019 at 1:04 pm

      This is absolutely lovely! Looks yummy

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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