Dinner Tonight: Pistachio Asparagus Pesto on Linguine

Very Healthy
Health score
83%
Dinner Tonight: Pistachio Asparagus Pesto on Linguine
45 min.
3
792kcal

Suggestions


Are you looking for a delightful and healthy dinner option that combines vibrant flavors and fresh ingredients? Look no further than our Pistachio Asparagus Pesto on Linguine! This dish is not only easy to prepare but also packed with nutrients, making it a perfect choice for those who want to indulge without the guilt.

The star of this recipe is, of course, the asparagus. Known for its numerous health benefits, asparagus adds a lovely crunch and a pop of color to your plate. Paired with the earthy goodness of toasted pistachios and the creamy richness of Parmesan, this pesto elevates the classic pasta dish to new heights. And with the bright hint of lemon juice and the aromatic touch of garlic, each bite bursts with flavor.

Ready in just 45 minutes, this meal is perfect for a busy weeknight or a special occasion. The combination of whole wheat linguine and abundant vegetables not only satisfies your hunger but also nourishes your body, ensuring you feel great afterward. Serve it up with a sprinkle of extra Parmesan and a handful of chopped pistachios for that final touch, and watch as your family or guests rave about this healthy yet delicious dinner option. Prepare to be the star of your kitchen!

Ingredients

  • bunch asparagus 
  •  garlic clove 
  • teaspoon juice of lemon 
  • tablespoons olive oil 
  • 0.3 cup parmesan grated plus more for serving
  • pound soup noodles 
  • tablespoons pistachios toasted
  • servings salt 
  • 0.3 cup pkt spinach 

Equipment

  • food processor
  • bowl
  • pot
  • cutting board

Directions

  1. Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes.
  2. Remove from the water and shock in a bowl of ice water.
  3. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.
  4. Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste.
  5. Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water.
  6. Drain the pasta when done, and return to the still hot pot.
  7. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.
  8. Chop the remaining pistachios.
  9. Serve the pasta and garnish with the pistachios, and more grated Parmesan. Season with salt and pepper to taste.

Nutrition Facts

Calories792kcal
Protein13.91%
Fat24.94%
Carbs61.15%

Properties

Glycemic Index
60.33
Glycemic Load
46.65
Inflammation Score
-9
Nutrition Score
31.244782329901%

Flavonoids

Cyanidin
0.55mg
Catechin
0.27mg
Epigallocatechin
0.15mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Apigenin
0.01mg
Luteolin
0.04mg
Isorhamnetin
8.55mg
Kaempferol
2.25mg
Myricetin
0.03mg
Quercetin
21.2mg

Nutrients percent of daily need

Calories:791.95kcal
39.6%
Fat:22.04g
33.91%
Saturated Fat:4.2g
26.24%
Carbohydrates:121.59g
40.53%
Net Carbohydrates:112.75g
41%
Sugar:7.56g
8.4%
Cholesterol:5.67mg
1.89%
Sodium:341.88mg
14.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.66g
55.31%
Selenium:101.58µg
145.11%
Manganese:1.75mg
87.75%
Vitamin K:83.21µg
79.25%
Phosphorus:461.23mg
46.12%
Copper:0.83mg
41.36%
Fiber:8.84g
35.37%
Iron:5.7mg
31.69%
Vitamin A:1464.82IU
29.3%
Magnesium:116.21mg
29.05%
Folate:114.84µg
28.71%
Vitamin B1:0.42mg
28.23%
Vitamin E:4.12mg
27.48%
Vitamin B6:0.5mg
25.22%
Zinc:3.36mg
22.41%
Potassium:744.57mg
21.27%
Vitamin B3:4.18mg
20.92%
Vitamin B2:0.35mg
20.47%
Calcium:178.94mg
17.89%
Vitamin C:10.48mg
12.7%
Vitamin B5:1.15mg
11.49%
Vitamin B12:0.1µg
1.67%