Research has shown that pistachios can
raise the level of antioxidants in your blood, reducing the risk
of heart disease by lowering the level of oxidized-LDL (bad)
cholesterol.
Asparagus
Spinach Pistachio Pesto Pasta
- 1 pound asparagus, steamed
- 1/4 cup pistachios
- 1/4 cup fresh spinach,
packed
- 1 clove garlic
- 1/4 cup freshly grated
Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 (12-ounce) package of
whole wheat pasta
- Bring a large pot of salted
water to a boil. When ready, add asparagus and cook for 3 minutes.
Remove from the water and shock in a bowl of ice water. Drain
and then place on a cutting board. Slice off the tips and set
aside. Roughly chop the rest.
- Add a cup of the chopped
asparagus to a food processor along with the spinach, garlic,
2 tablespoons of the pistachios, parmesan cheese, olive oil,
lemon juice, and a pinch of salt. Blend until it is a paste;
this is your pesto.
- 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. Drain the pasta when done,
and return to the still hot pot. Add 1 cup of the pesto and half
of the pasta water. Stir well. If it is too dry, add some more
water.
- Chop the remaining pistachios.
Serve the pasta and garnish with the pistachios, and more grated
parmesan cheese. Season with salt and pepper to taste.
Makes 4 servings.
Nutrtional Information
Per Serving (1/4 of recipe): Calories 153, Carbohydrates 7g,
Fat 12g, Saturated Fat 2g, Protein 4g, Cholesterol 4mg, Dietary
Fiber 3g, Sodium 69mg
Recipe and photograph provided courtesy of Western Pistachio Association,
ALL RIGHTS RESERVED ©
2007 Rodale; through ECES, Inc., Electronic
Color Editorial Services.
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