• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Pappardelle with Pistachio Pea Pesto, Asparagus, and Spinach

Pappardelle with Pistachio Pea Pesto, Asparagus, and Spinach

April 11, 2014 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest9

IMG_0940
IMG_0933

I can’t get over how pretty this dish is. I wanted to make a super springy pasta, and this is definitely it. There are peas in the pesto, which gives it a nice consistency. I added mint to the pesto as well. Just a little bit of mint really brings out all of the other herb flavors. I also used pistachios instead of pine nuts or walnuts, which are more commonly found in pesto. I just love anything involving pistachios. I then folded asparagus and fresh spinach into the pasta while it was still warm, and added a little bit of parm.

I also used a different pasta than I normally would. I used Trader Joe’s lemon pepper pappardelle pasta. It comes dried with all of their other pastas, but it has cracked black pepper and lemon infused into the pasta itself. It is SO good. Especially in this dish because the flavors are so fresh. I highly recommend it!

Serves 4

8 oz. package pappardelle pasta (I used Trader Joe’s lemon pepper pappardelle)
1 bunch of asparagus, cut into 1 1/2 inch pieces
2 c. fresh spinach leaves
2 c. peas, steamed (I just microwaved my frozen peas in a little water for about 2 min.)
2 cloves garlic, chopped
1/4 c. basil, chopped
1/2 c. flat leaf Italian parsley, chopped
2 T. mint, chopped
1/2 c. shelled unsalted pistachios
1/2 c. freshly grated parmesan cheese
pinch of red pepper flake
juice of 1/2 a lemon
1/3 c. olive oil
salt and pepper

Begin by making the pesto. Combine peas, garlic, basil, parsley, mint, pistachios, parmesan, red pepper flake, lemon juice, salt, and pepper in a food processor, and pulse 15-20 times until ingredients are combined. Then, slowly stream in olive oil and let processor run for about a minute until pesto is smooth and creamy. Season with additional salt and pepper if desired.

Next, prep the veggies. Heat a small pot of water to boil for the asparagus pieces. Once it boils, blanch them for about 4-5 minutes until tender. Drain. Heat a large bot of water to boil for the pasta, and cook according to package directions or until al dente. You might want to reserve about a 1/4 c. to 1/2 c. of the starchy pasta cooking water in case you want a little more moisture in your pasta (I added a splash). Once pasta is finished, drain, drizzle with olive oil, and place back into pot. Add asparagus, spinach, splash of pasta water, and about 1 1/4 c. of pesto (you will have leftover). Feel free to add however much pesto you want, but I found that amount was perfect. Toss ingredients together until spinach wilts a bit and pesto coats the pasta ribbons. Season with additional salt and pepper, and parmesan cheese. Enjoy!

IMG_0929
You can use leftover pesto on crostini for an appetizer, or as a spread on sandwiches as an alternative to butter or mayo!

Related Posts:

  • Blackberry Pistachio Crumble Bars
    Blackberry Pistachio Crumble Bars
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
  • Sicilian Style Meatballs
    Sicilian Style Meatballs

Filed Under: Main Course Recipes, Pasta

Previous Post: « Warm Kale and White Bean Salad with Roasted Sweet Potatoes
Next Post: Berry Sangria »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...