This month at Pasta Please, Jen from Blue Kitchen Bakes hosted the pasta challenge of pesto. Each month a host provides a theme around pasta. Last month was peppers; this month’s was pesto. The pesto couldn’t have come at a better time, because I know you’ve all seen the pesto dishes I’ve been making lately (with different veggies and different nuts.) For this pesto dish I decided to use pistachios and spinach.
Matt’s been on a huge pistachio kick lately. We get flavored pistachios each week from the farmers’ market. This week we got onion-garlic and I figured that would pair well with my pesto.
I still have that cup of pesto in my refrigerator. Besides putting it on noodles, how do you suggest I use it?
Pistachio Spinach Pasta
a bunch of spinach, washed and pressed in a paper towel to remove moisture
4 cloves garlic
2 tbsp Parmesan cheese
1/2 cup shelled pistachios
1/2 cup olive oil
8 oz noodles, cooked
1. In a food processor pulse together the spinach, garlic, cheese, and pistachios. Pulse until a paste is formed.
2. Add the olive oil a little at a time, pulsing consistently. Continue until you have pesto consistency.
3. Serve over noodles.