Pistachios, mint, and parsley yield a vibrant and incredibly delicious pesto that pairs perfectly with pasta! Spring asparagus are roasted and served atop the finished pasta for a satisfying main dish. This vegan and gluten free recipe comes together easily in just under 30 minutes.
Mint has long been my favorite herb in the garden. I frequently run my fingers through its textured leaves each time I visit the garden, its bright and punchy scent perfuming the air. It’s often the first thing to bounce back after cold of winter, adding a vibrant pop of green to an otherwise beige landscape. As the weather warms, I find myself using it frequently, adding leaves here and there to enjoy its cool and vibrant pop of flavor.
Mint can often be relegated to sweet recipes but I really love using it in savory dishes, too! In this recipe, I paired it with parsley and pistachios for one of my favorite go-to meals: pesto pasta! I make pesto pasta throughout the year, changing up the herbs and nuts/seeds along with the seasons. It makes the perfect vehicle for roasted or raw seasonal veg and it never fails to deliver in the taste department. Plus, it’s super simple and quick to make which is always a win in my book!
How to Make the Best Pistachio Mint Pesto
The keys to making the best-tasting pesto are fresh ingredients, good quality olive oil, and a little something sweet. Make sure you’re using fresh, raw pistachios as they will yield the best flavor. You’ll also want to use fresh mint and parsley leaves. If you have a choice, I personally prefer spearmint here but any mint you have will do! Since you’ll be adding a goodly amount of olive oil, you want to use something with a lovely flavor that you actually like. As for the sweetness, it’s my pesto secret weapon! Adding just a touch of maple syrup or honey helps balance the flavors and mimic the richness that comes from adding dairy cheese.
Tips for Recipe Success
- I recommend using a pasta shape that will help trap the pesto sauce such as fusilli, casarecce, gemelli, or even penne. Since I made mine gluten free, the pasta options are much more limited thus I went with a penne.
- All pastas have different recommended cooking times so make sure to check the label! You want to cook it until it is al dente. In other words, it shouldn’t be hard or mushy but have a slight resistance when you bite into it.
- Don’t forget to reserve some of the pasta cooking water before you drain the pasta! It will help loosen up the pesto and yield a nice, creamy sauce for the pasta.
- Rather than dumping all of the pesto onto the cooked pasta at once, add about half at first, mixing it in. Taste the pasta, and add more pesto to suit your particular tastes. I ended up using all of it here but you might want to use a little less!
Looking for More Ways to Enjoy Mint?
This cilantro mint yogurt sauce is an easy way to perk up abundance bowls, roasted veggies, sandwiches, and more. Mint pairs perfectly with fresh lime in this cucumber carrot salad with crushed peanuts. If you have dried mint hanging around in your pantry, make sure to try this cucumber limeade with mint and lemon balm.
Pistachio Mint Pesto Pasta with Asparagus
- Total Time: 27 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
Pistachios, mint, and parsley yield a vibrant and incredibly delicious pesto that pairs perfectly with pasta! Spring asparagus are roasted and served atop the finished pasta for a satisfying main dish. This vegan and gluten free recipe comes together easily in just under 30 minutes.
Ingredients
- 1/2 cup raw shelled pistachios
- 1 tbsp nutritional yeast
- sea salt, to taste
- 1 tsp lemon zest
- packed 1/2 cup of mint leaves
- packed 1/2 cup of parsley leaves
- juice of half a lemon, about 1 1/2 tbsp
- 1 1/2 tsp maple syrup or honey
- 1/3 cup plus 2 tsp extra virgin olive oil, divided
- 8 oz gluten free pasta such as penne or fusilli
- 1 bunch asparagus
- brassica flowers to garnish, optional
Instructions
Pre-heat your oven to 425 degrees.
To a blender or food processor, add the pistachios, nutritional yeast, a pinch of salt, and the lemon zest. Pulse a few times until the pistachios begin to break down into smaller pieces. Add the mint and parsley and pulse a few more times to begin breaking down the leaves. Scrape down the sides of your processor or blender, then add the lemon juice, maple syrup, and 1/3 cup of the olive oil and pulse until you achieve a thick pesto. Set your pesto aside.
Trim the woody bottoms off your asparagus. Place them on a baking sheet and drizzle them with the remaining 2 tsp of olive oil and season with a sprinkle of salt. Toss to coat the asparagus in the oil and salt, then spread out the spears out so that they aren’t overlapping one another. Roast in your pre-heated 425 degree oven for about 12-13 minutes until they are tender and beginning to caramelize around the edges.
While the asparagus is roasting, cook your pasta according to the package instructions. Reserve 1/2 a cup of the pasta water before draining the pasta. Add your cooked pasta to a large bowl along with some of the pesto and a splash of the pasta water. Toss, adding more pesto as needed to suit your taste. Add more pasta water as needed to loosen the pesto and yield a creamier consistency.
Serve the pasta with a side of the roasted asparagus and garnish with brassica flowers and mint leaves if you like. Enjoy!
Notes
- If asparagus isn’t in season where you are, feel free to substitute any veggie you like here such as turnips, radishes, or snap peas. Just make sure to adjust the roasting time!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: main
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