Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios
Pesto Pasta with Arugula, Asparagus, Peas, and Pistachios is a vibrant and nutritious dish that brings together the freshest ingredients for a delightful meal. This recipe combines whole-wheat pasta with tender asparagus, sweet peas, and peppery arugula, all coated in a rich homemade pesto made with basil and crunchy pistachios. Perfect for any occasion—from quick weeknight dinners to elegant dinner parties—this versatile dish can be enjoyed warm or cold. With its burst of flavors and colors, it’s not just a meal; it’s an experience that will impress your guests and nourish your body.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 10 ounces whole-wheat fusilli pasta
- ½ pound fresh asparagus
- 1 ½ cups peas (fresh or frozen)
- 1 cup fresh basil
- 5 ½ cups baby arugula
- 2 cloves garlic
- ¼ cup Parmesan cheese
- 3 tablespoons chopped pistachios
- 3 tablespoons extra virgin olive oil
- Juice of one small lemon
Instructions
- Bring a large pot of salted water to boil.
- In a food processor, combine basil, arugula (½ cup), garlic, Parmesan, salt, juice from half the lemon, and pistachios. Pulse until mixed; gradually add olive oil while blending until smooth.
- Once boiling, add the pasta. One minute before it’s done cooking, add asparagus and peas.
- Reserve about ¼ cup of pasta water; drain the rest.
- In a large bowl, mix drained pasta and veggies with pesto; adjust consistency using reserved pasta water if needed.
- Serve over fresh arugula garnished with additional pistachios and cheese.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg