Description
A high-protein, gluten-free pasta dish with a rich pistachio pesto that’s both nutritious and delicious.
Ingredients
Scale
- 200g gluten-free pasta
- 100g shelled pistachios
- 50g fresh basil
- 2 cloves garlic
- 30g grated Parmesan cheese (or nutritional yeast for vegan)
- 60ml olive oil
- 1 lemon (juiced)
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions, then drain and set aside.
- Toast the pistachios in a dry pan for 3-4 minutes until fragrant.
- Blend the toasted pistachios, basil, garlic, Parmesan, olive oil, and lemon juice until smooth.
- Toss the cooked pasta with the pistachio pesto until evenly coated.
- Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover pesto in an airtight container for up to 3 days.
- Add a splash of pasta water if the sauce is too thick.
- For extra protein, top with grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg