Mar 08 2013

Mint-Pistachio Pesto Linguini

Published by at 8:50 pm under Pasta,Vegan,Vegetarian

An Alternative to a Tradition

I have always loved pesto. There’s something about this rich green moss-like mixture that always invites me to make a fresh batch, experiment by adding new ingredients and substituting others. Pesto’s versatility also makes it a perfect go-to. You can spread it on a sandwich, heat it up with some pasta, and even toss it as a dressing for your salad.

In my recent pesto experiment, I challenged myself to make it vegan, decrease the fat, and introduce a surprise of flavors.

I hereby introduce to you:
Vegan Mint-Pistachio tossed with Einkorn Linguini and broccoli, baby portobellos, and julienned red peppers!

Mint Pistachio Pesto Linguini

Mint Pistachio Pesto Linguini



For pesto-
1 cup fresh basil
1 cup fresh mint
A cup of organic peas(can be frozen)
1/4 cup of roasted, shelled, and chopped pistachios
1.5 cups of organic low-sodium vegetable broth
Salt and pepper to taste

For the rest-
10 baby portobello mushrooms
1 red bell pepper
1 cup of broccoli florets
3 cloves of raw garlic
12 oz package of einkorn linguini

Bring water to boil and add einkorn. Remove when al dente.

In a pan sauté the vegetables with salt and pepper and the olive oil. Remove when they’re cooked through but still rich in color.

In a food processor add all the ingredients for the pesto except the broth and pulse. Stream in the vegetable broth as you pulse. You may need less than the mentioned amount depending on how thick you like your pesto.

Toss linguini with pesto and sautéed vegetables.

Bon appetit!

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