Vibrant and full of spring flavors, this vegan and gluten free pistachio mint pesto pasta with asparagus comes together easily in just under 30 minutes. Pistachios, mint, and parsley form the flavor base of this vegan pesto along with both lemon zest and juice. Tossed with gluten free penne pasta and topped with roasted asparagus, this pesto pasta is perfect for springtime.
Mint has long been my favorite herb in the garden. I frequently run my fingers through its textured leaves each time I visit the garden, its bright and punchy scent perfuming the air. It’s often the first thing to bounce back after winter, adding a vibrant pop of green to an otherwise beige landscape. As the weather warms, I find myself using it frequently, adding leaves here and there to enjoy its cool and vibrant pop of flavor in both sweet and savory dishes.
In this easy gluten free and vegan pasta recipe, I paired it fresh mint leaves with parsley and pistachios for one of my favorite go-to meals: pesto pasta! I make pesto pasta throughout the year, changing up the herbs and nuts/seeds along with the seasons. It makes the perfect vehicle for roasted or raw seasonal veg and it never fails to deliver in the taste department. Plus, it’s super simple and quick to make which is always a win in my book!
How to Make the Best Pistachio Mint Pesto
In my opinion, the key to making the best-tasting pesto is a combination of fresh ingredients, good quality olive oil, and a touch of something something sweet to balance the flavors. I prefer raw pistachios here since they have a beautiful buttery flavor that pairs really well with the herbs. You can use roasted pistachios if you want more of a deeper, nuttier flavor. You’ll want to use fresh mint and parsley leaves. If you have a choice, I personally prefer spearmint here but any mint you have will do! Since you’ll be adding a goodly amount of olive oil, you want to use something with a lovely flavor that you actually like. As for the sweetness, it’s my pesto secret weapon! Adding just a touch of maple syrup or agave syrup helps balance the flavors and mimic the richness that comes from adding dairy cheese.
Tips for Making Your Pesto Pasta
- I recommend using a pasta shape that will help trap the pesto sauce such as fusilli, casarecce, gemelli, or even penne. Since I made mine gluten free, the pasta options were more limited thus I went with a penne.
- All pastas have different recommended cooking times so make sure to check the label! You want to cook it until it is al dente. In other words, it shouldn’t be hard or mushy but have a slight resistance when you bite into it.
- Don’t forget to reserve some of the pasta cooking water before you drain the pasta! It will help loosen up the pesto and yield a nice, creamy sauce for the pasta.
- Rather than dumping all of the pesto onto the cooked pasta at once, add about half at first, mixing it in. Taste the pasta, and add more pesto to suit your particular tastes. I ended up using all of it here but you might want to use a little less!
Looking for More Ways to Enjoy Mint?
This cilantro mint yogurt sauce is an easy way to perk up abundance bowls, roasted veggies, sandwiches, and more. Mint pairs perfectly with fresh lime in this cucumber carrot salad with crushed peanuts. If you have dried mint hanging around in your pantry, make sure to try this cucumber limeade with mint and lemon balm.
Pistachio Mint Pesto Pasta with Asparagus (vegan & gluten free)
- Total Time: 27 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Vibrant and full of spring flavors, this vegan and gluten free pistachio mint pesto pasta with asparagus comes together easily in just under 30 minutes. Pistachios, mint, and parsley form the flavor base of this vegan pesto along with both lemon zest and juice. Tossed with gluten free pasta and topped with roasted asparagus, this pesto pasta is perfect for springtime.
Ingredients
- 1/2 cup raw shelled pistachios
- 1 tablespoon nutritional yeast
- sea salt, to taste
- 1 teaspoon lemon zest
- 1/2 cup mint leaves, packed
- 1/2 cup parsley leaves, packed
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons maple syrup
- 1/3 cup + 2 teaspoons extra virgin olive oil, divided
- 8 oz gluten free pasta, such as penne or fusilli
- 1 bunch asparagus
- brassica flowers, optional for garnish
Instructions
Pre-heat your oven to 425 degrees.
To a blender or food processor, add the pistachios, nutritional yeast, a pinch of salt, and the lemon zest. Pulse a few times until the pistachios begin to break down into smaller pieces. Add the mint and parsley and pulse a few more times to begin breaking down the leaves. Scrape down the sides of your processor or blender, then add the lemon juice, maple syrup, and 1/3 cup of the olive oil and pulse until you achieve a thick pesto. Set your pesto aside.
Trim the woody bottoms off your asparagus. Place them on a baking sheet and drizzle them with the remaining 2 teaspoons of olive oil and season with a sprinkle of salt. Toss to coat the asparagus in the oil and salt, then spread out the spears out so that they aren’t overlapping one another. Roast in your pre-heated 425 degree oven for about 12-13 minutes until they are tender and beginning to caramelize around the edges.
While the asparagus is roasting, cook your pasta according to the package instructions. Reserve 1/2 a cup of the pasta water before draining the pasta. Add your cooked pasta to a large bowl along with some of the pesto and a splash of the pasta water. Toss, adding more pesto as needed to suit your taste. Add more pasta water as needed to loosen the pesto and yield a creamier consistency.
Serve the pasta with a side of the roasted asparagus and garnish with brassica flowers and mint leaves if you like. Enjoy!
Store leftovers in an airtight container and enjoy within 5 days.
Notes
- If asparagus isn’t in season where you are, feel free to substitute any veggie you like here such as turnips or radishes. Just make sure to adjust the roasting time!
- For a slightly quicker version without the use of the oven, substitute 1 to 1 1/2 cups of frozen peas for the asparagus and add them to the pasta during the last 2-3 minutes of cooking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: main
