Meet the pasta of my dreams: high protein and fiber pistachio pesto pasta!
Pesto is one of those foods that I never get tired of. It’s earthiness and good-for-you ingredients make it a staple for virtually every savory meals at my house: lean proteins, roasted veggies and PASTA, of course.
I especially love make it on my own and swapping out traditional ingredients like pine nuts and basil for other leafy greens and nuts in my pantry. The result is unique flavor profiles and varied nutrition.
When it comes to pasta, I am picky. I always opt for a legume-based pasta which is higher in nutrition than regular. The dietitian in me LOVES that they are becoming so much easier to find in local grocery stores!
This dish is made with Tolerant’s Organic Red Lentil Pasta that is made with one ingredient: LENTILS and tastes closest to traditional pasta. This is a pasta that I recommend to everyone because it is higher in plant-protein and fiber than your traditional pasta along with a slew of nutrients including B vitamins which are important for digestion and metabolism. Because it is higher in protein and fiber, it is more satiating. This can help with weight management over time.
Tune in to Good Food Friday this week on ABC’s Lowcountry Live for more spring entertaining dishes that are nutritious and delicious.
If you make this, be sure to share with me on Insta!
- 1 box Tolerant Red Lentil Pasta
- 2 tbsp extra virgin olive oil
- 1 cup shelled pistachios
- 1 cup fresh basil
- 1 cup spinach
- 2 garlic cloves
- 1/3 cup olive oil
- 1/3 cup parmesan cheese
- 1/4 tsp salt
- Cook Tolerant Red Lentil Pasta over the stovetop according to instructions.
- Drain pasta, toss in olive oil and set aside.
- Add pesto ingredients to a food processor and pulse until smooth.
- Toss pasta in pesto and serve immediately.
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Sponsored by TOLERANT.
