Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

This Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is not only a delightful dish but also incredibly versatile. Perfect for any occasion, whether you’re hosting a dinner party or looking for a quick weeknight meal, this dish brings together fresh ingredients that are both healthy and bursting with flavor. The combination of vibrant arugula, tender asparagus, and crunchy pistachios elevates the typical pasta experience to something truly special.

Why You’ll Love This Recipe

• Fresh Ingredients: The use of basil, arugula, and seasonal vegetables makes this dish vibrant and full of nutrients.
• Quick and Easy: With just 35 minutes from start to finish, this recipe is perfect for busy weeknights.
• Versatile Serving Options: Enjoy it warm or cold; it works great as a main dish or a side.
• Nutritious: Packed with fiber from whole-wheat pasta and veggies, it’s a wholesome choice for any meal.
• Flavorful Pesto: The homemade pesto adds a unique taste that is far superior to store-bought options.

Tools and Preparation

Before you get started on your Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios, ensure you have the right tools on hand.

Essential Tools and Equipment

• Food processor or blender
• Large pot
• Colander
• Large mixing bowl
• Measuring cups and spoons

Importance of Each Tool

• Food processor or blender: Essential for making the pesto quickly and efficiently without any lumps.
• Large pot: Needed to boil the pasta and vegetables together for easy cooking.
• Colander: To drain the pasta and veggies properly without losing any precious ingredients.

Ingredients

This healthy Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is fresh, bright, and absolutely delicious!

For the Pasta

• Kosher salt
• 10 ounces whole-wheat Delallo fusilli (other short pasta shape)
• ½ pound fresh asparagus (cut into 1 ½-inch pieces)
• 1 ½ cups fresh or frozen peas (thawed)

For the Pesto

• 1 cup packed fresh basil
• 5 ½ cups baby arugula
• 2 cloves garlic (chopped)
• ¼ cup freshly grated Parmesan cheese (plus optional more for serving)
• 1 small lemon (halved)
• 3 tablespoons roasted and shelled pistachios (chopped)
• 3 tablespoons extra virgin olive oil (plus 2 teaspoons)

For Garnish

• Crushed red pepper flakes (optional for serving)
• 2 tablespoons fresh parsley, finely chopped

How to Make Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Step 1: Boil Water

Bring a large pot of salted water to a boil.

Step 2: Prepare the Pesto

Meanwhile, in a food processor or blender:
1. Add the basil, ½ cup of arugula, garlic, Parmesan cheese, kosher salt, juice from ½ lemon, and 1 tablespoon pistachios.
2. Pulse until well combined. Scrape down sides as needed.
3. Gradually add in 3 tablespoons of olive oil while pulsing until smooth.

Step 3: Cook the Pasta

When the water is boiling:
1. Add the pasta according to package instructions.
2. One minute before cooking time ends, add asparagus pieces and peas directly into the pot.

Step 4: Drain

Carefully scoop out about ¼ cup of pasta water before draining both the pasta and vegetables using a colander.

Step 5: Combine Everything

In a large bowl:
1. Combine drained pasta and veggies with prepared pesto.
2. Mix gently while adding reserved pasta water slowly until everything is well-coated.

Step 6: Serve

Layer remaining arugula at the bottom of bowls or platter:
1. Squeeze juice from remaining lemon half over arugula.
2. Drizzle with olive oil before topping with pesto pasta.
3. Garnish with remaining pistachios, additional cheese if desired, and red pepper flakes if using.

Enjoy your deliciously vibrant Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios, either warm or cold!

How to Serve Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is a versatile dish that can be served in various delightful ways. Whether you’re hosting a dinner party or enjoying a quiet meal at home, these serving suggestions will elevate your dining experience.

Individual Bowls

• Serve each portion in shallow bowls for a personal touch.
• Top with extra Parmesan cheese and chopped pistachios for added texture.

Family Style Platter

• Present the pasta on a large serving platter.
• Garnish with fresh arugula and lemon wedges for a bright, inviting look.

Cold Pasta Salad

• Allow the pasta to cool and serve it chilled as a refreshing summer salad.
• Toss in additional vegetables like cherry tomatoes for extra color.

Picnic Ready

• Pack the pasta in portable containers for a delicious picnic treat.
• Include sides of crusty bread or fresh fruit to round out the meal.

Meal Prep Portions

• Store in airtight containers for easy grab-and-go lunches throughout the week.
• Reheat or enjoy cold based on your preference.

How to Perfect Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

To ensure your Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios turns out perfectly every time, consider these helpful tips.

• Use Fresh Ingredients: Fresh basil and seasonal vegetables make a big difference in flavor.
• Adjust Pesto Consistency: If your pesto is too thick, add more reserved pasta water gradually until it reaches your desired consistency.
• Customize Your Greens: Feel free to substitute or add other greens such as spinach or kale for variation.
• Add Protein: Consider adding grilled chicken or shrimp for an extra protein boost.
• Experiment with Nuts: Try using different nuts like walnuts or almonds to give your pesto a unique twist.
• Season Generously: Taste as you go and adjust salt levels according to your preference.

Best Side Dishes for Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios pairs wonderfully with several side dishes. Here are some great options to complement your meal.

1. Garlic Bread
   A classic side that adds warmth and flavor; perfect for soaking up any leftover pesto sauce.
2. Caprese Salad
   Fresh tomatoes, mozzarella cheese, and basil drizzled with balsamic glaze create a refreshing contrast.
3. Roasted Vegetables
   Seasonal veggies like zucchini and bell peppers can enhance the dish’s healthiness while adding more color.
4. Mixed Green Salad
   A light salad dressed in lemon vinaigrette provides a crisp counterbalance to the creamy pesto pasta.
5. Grilled Corn on the Cob
   Sweet corn brushed with olive oil makes for a delightful summer side that complements the dish well.
6. Fruit Salad
   A fresh fruit medley adds sweetness and brightness; choose seasonal fruits for best results.
7. Stuffed Mushrooms
   Savory mushrooms filled with cheese or breadcrumbs offer an enjoyable bite-sized treat.
8. Antipasto Platter
   A selection of cured meats, cheeses, olives, and marinated veggies pairs beautifully with your pasta dish.

Common Mistakes to Avoid

Making Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios can be simple, but some common mistakes can ruin your dish. Here are a few pitfalls to watch out for:

• Overcooking the pasta: This can lead to mushy noodles. Always check the package instructions and set a timer to avoid overcooking.
• Neglecting the pesto consistency: A watery pesto can dilute the flavors. Gradually add the reserved pasta water until you achieve a creamy texture.
• Using stale ingredients: Freshness matters for herbs and vegetables. Always use fresh arugula, basil, and peas for the best taste in your pesto pasta.
• Skipping seasoning adjustments: Tasting is essential. Adjust salt and pepper as needed after mixing everything together to enhance flavor.
• Ignoring serving suggestions: Presentation can elevate your dish. Garnish with extra Parmesan and chopped pistachios for an appealing look.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 3-5 days for optimal freshness.

Freezing Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

• Use freezer-safe containers or bags.
• Can be frozen for up to 2 months; just label with the date.

Reheating Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios

• Oven: Preheat to 350°F (175°C) and cover with foil. Heat for about 15-20 minutes.
• Microwave: Heat in short bursts of 1-2 minutes, stirring in between until warmed through.
• Stovetop: Warm in a pan over low heat, adding a splash of water or olive oil if it seems dry.

Frequently Asked Questions

What makes Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios healthy?

This recipe is packed with fresh vegetables and whole grains. The use of arugula and peas adds nutrients while pistachios provide healthy fats.

Can I customize my Pesto Pasta with Arugula?

Absolutely! You can add other veggies like cherry tomatoes or zucchini. For protein, consider chicken or chickpeas.

How do I make my pesto more flavorful?

Experiment by adding more garlic or using different nuts like walnuts instead of pistachios for a unique twist.

Is this recipe suitable for meal prep?

Yes! This pasta holds up well in the fridge and can be enjoyed over multiple days.

Final Thoughts

This healthy Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is not only delicious but also versatile. Feel free to customize it according to your tastes or whatever fresh ingredients you have on hand. It’s perfect for a quick weeknight dinner or a delightful lunch option! Try it today!