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Pistachio Pesto Linguine

Pistachio Pesto Linguine

It is true, the way to your significant other’s heart is through their stomach.

Date night does not have to resort to fancy, over-priced restaurants, long lines at a taco stand or take-out, instead show your significant other (family too) how much you appreciate them by cooking a homemade meal and I am here to guide you through an easy recipe, Pistachio Pesto Linguine.

Cooking for your significant other should not mean you should ignore nutritious ingredients, which is the reason I added a fresh pesto that is filled with good fats (olive oil and pistachios), micronutrients (parsley) , carbs (chickpea pasta) and protein (chickpea pasta and the optional protein). The pasta is filled with healthy ingredients, so you will be fueling your significant other and your body.

On your next date night, grab this recipe and cook him or her a delicious homemade dinner.

Start to finish: 20 minutes

Servings: 2

Ingredients:

8oz. Banza Chickpea Linguine Pasta

2 large parsley bunches

1 small garlic clove

Kosher salt

Pepper

1/2 lemon, zest and juice

2 lemon wedges (garnish)

1/2 cup raw pistachios

1 tablespoon butter (Substitution: vegan butter)

1/4 cup Extra Virgin Olive Oil + 2 Tablespoons for garnish

1 pack cremini mushrooms

1/2 cup pasta water

Instructions:

Begin with boiling the water for your pasta. Fill a large pot 3/4 of the way with water, bring to a boil.

Preheat the oven to 350F.

Meanwhile, prep your ingredients to make the pesto. Wash the parsley, spread 1/2 cup pistachios into a single layer on a rimmed baking sheet, measure 1/4 cup olive oil in to a small bowl, peel garlic clove, juice and zest the lemon. Set all these ingredients aside.

Once the oven has preheated, place the rimmed baking sheets with the pistachios into the oven. Bake for 8 minutes.

In a food processor or blender, add parsley, garlic clove and 1/4 cup roasted pistachios. Save the additional 1/4 cup of pistachios for garnish. Pulse mixture together. While the pesto is blending, slowly add the olive oil. Blend until smooth and well incorporated.

Open the food processor or blender, add salt, pepper, lemon juice and zest. You may add more lemon, salt or pepper, if needed. Set the pesto aside.

Once the water boils add 1/4 cup of salt into the water because the salted water will add flavor to the pasta. Cook pasta for 8 minutes. Cook the pasta 2 less minutes than the instructions on the package because the pasta will continue to cook in the pesto sauce.

While the pasta cooks, dice the mushrooms, set aside. Place a large skillet over medium-low heat and add 1 tablespoon unsalted butter into the pan. When the butter melts, add the diced mushrooms into the pan. Do not drain the pasta, add the pasta directly into the pan. In the same pan add 1/4 cup of pesto, 1/2 cup pasta water and mix together. You may add more pesto to the pasta. If the pasta gets too thick, add more pasta water.

In a rimmed baking sheet, add the additional 1/4 cup roasted pistachios and crush using the bottom of a measuring cup, mug or pan. Add half of the the crushed pistachios into the pan. Save the other half for garnish.

Serve the pasta and garnish with crushed pistachios, drizzle 1 tablespoon of olive oil over the top and drizzle of lemon juice. If you want, pair with chicken, salmon, white fish, steak or tofu.

Turn on the candles and enjoy.


** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.


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