A delicious gluten free pasta salad with pistachio pesto and heirloom tomatoes.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place diced tomatoes in a large mixing bowl and season with salt and pepper. Drizzle tomatoes with olive oil and set aside.

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  • Bring a large pot of water to a boil, add salt. Cook pasta 1 minute less than required cooking time on package.

  • Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender. Pulse on medium high for 15 seconds. Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto. Add ice cubes and blend to combine. Pour pesto into a large mixing bowl.

  • Drain pasta and reserve 1/2 cup of the pasta cooking water. Add pasta and pasta cooking water to pesto.

  • Top with the heirloom tomatoes before serving.

Nutrition Facts

470 calories; protein 9.5g 19% DV; carbohydrates 49.4g 16% DV; fat 26.7g 41% DV; cholesterol 8.1mg 3% DV; sodium 182.5mg 7% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2018
Just got back from Sicily and I was looking for a pistachio pesto recipe. This sauce tastes pretty authentic. My husband and I were both very happy. I did not use gluten free noodles though. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/03/2018
Just got back from Sicily and I was looking for a pistachio pesto recipe. This sauce tastes pretty authentic. My husband and I were both very happy. I did not use gluten free noodles though. Read More
Rating: 4 stars
03/06/2016
I enjoyed the pistachio pesto and it alone will grab you. I used a pestle and mortar to make it so I didn't need the ice cubes. The pasta is probably the best gluten free pasta around not just for it's authentic taste but for texture. Thank you for the recipe. Read More
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