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There are some dinner times when only huge bowl of pasta will do. If you’ve had a long day at work, are feeling under the weather, or just fancy something hearty and filling for dinner, this pistachio fettuccine is the way to go.
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It comes from plant-based recipe developers BOSH!, and features just a few easy to find ingredients. The key ingredient, of course, is pistachios, which add an earthy and nutty flavor to the dish. Pistachios are a good source of protein, fiber, and antioxidants. They also contain several essential vitamins and minerals such as vitamin B6, thiamine, phosphorus, potassium, and magnesium.
You’ll need a good blender to make this recipe, as it requires you to make your own pesto from scratch.
Read more: How To Make Tofu ‘Feta Cheese’
Pistachio fettuccine
Ingredients
For the pesto
- 100 g pistachios
- 1 lemon
- 1 bunch of basil
- 80 g green olives
- 80 g artichokes
- Olive oil – to combine
- Salt and pepper
For the pasta
- 400 g fettuccine pasta
To serve
- Fresh basil leaves
- Pinch of pistachios – chopped
Instructions
For the pesto
- Place the pistachios, basil, artichokes and green olives into a food processor and blitz until it's all broken down into small chunks
- Juice the lemon and add to the pesto along with a generous helping of salt and pepper
- Then, switch the blender back on and as it's mixing slowly add the olive oil until it all binds together into a thick paste
For the pasta
- Bring a saucepan of water to the boil and cook your fettuccine pasta for 2 – 3 minutes
- Strain the pasta then stir in your pesto, saving a little to top the pasta with later
Time to serve
- Tip the pasta into a large serving dish and garnish with basil leaves, a dollop of pesto and a few chopped pistachios
This recipe was republished with permission from BOSH!. You can view the original recipe here.
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