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Quinoa Pasta Salad with Pistachio Pesto

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious pasta salad featuring fresh beans, cherry tomatoes, and a flavorful pistachio basil pesto.

Ingredients

Beans

  • 320 g Broad Beans (fresh or frozen)

Oil

  • 2 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic Clove (for beans and pesto)
  • 1 tsp Chilli Flakes

Herbs & Nuts

  • 50 g Fresh Basil
  • 40 g Pistachios
  • 1 unit Lemon (for juice)

Pasta

  • 280 g Quinoa Pasta

Vegetables

  • 240 g Cherry Tomatoes (halved)
  • 80 g Pitted Black Olives

Instructions 

  • Cook the beans in boiling water for 3 minutes, drain, then sauté with 1 tbsp oil, crushed garlic, and chili flakes.
  • Prepare the pesto by blending basil, pistachios, lemon juice, 1 tbsp oil, and garlic until smooth.
  • Cook the pasta according to package instructions, then rinse with cold water.
  • Mix the pasta with pesto, cherry tomatoes, olives, and cooked beans. Season and garnish with fresh basil.

Notes

Use fresh basil for the best flavor and adjust seasoning to taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Pesto, Quinoa