Healthy Pistachio Pesto Pasta Salad

Today, I am sharing a recipe that gives you a great alternative to your usual pasta salad – a Sicilian Pistachio Pesto Pasta Salad that’s both healthy and delicious.

This features one of our newest savoury products – the Belmorso 60% Sicilian Pistachio Pesto. Have you tried it?

Belmorso Sicilian Pistachio Pesto is a flavourful and versatile addition to your pantry. Crafted with 60% pistachios and seasoned with sunflower seed oil, salt, and black pepper, this pesto is all about the rich, nutty flavor of Sicilian pistachios.

Being dairy free, it’s an excellent choice for those following a vegan diet. The simplicity of the ingredients, without basil or garlic, also makes it a versatile addition to a variety of savoury dishes.

Key Features:

Vegan: Suitable for those following a vegan diet.
Pure & Simple: Made with pistachios, sunflower seed oil, salt, and black pepper.
Authentic: Crafted with high-quality Sicilian pistachios.
Versatile: Perfect for numerous dishes.

How To Use Pistachio Pesto

Here are some creative ways to enjoy our Belmorso Sicilian Pistachio Pesto:

Use it as a dip for vegetables or bread.
Make bruschetta with it for a flavorful appetizer.
Use it to fill pastry puffs for a unique twist.
Mix it with your pasta for a nutty undertone.
Pair it with swordfish, either a simple steak or try Sicilian swordfish rolls.
Make your own pistachio pizza with mortadella, burrata, and dollops of pistachio pesto.

Pistachio Pesto Pasta Salad Recipe

Healthy Pistachio Pesto Pasta Salad

Try switching your usual basil pasta salad for a Sicilian pistachio pesto pasta that is both delicious and healthy!

Course Main Course

Cuisine Italian

Keyword pesto pasta salad, pistachio pesto

Prep Time 10

Cook Time 40

Total Time 50

Servings 2

Calories 850kcal

Author Alessia

Cost €14

Equipment

1 baking dish
kitchen foil optional
1 medium large pot
1 chopping board
1 chopping knife
2 tablespoons

Ingredients

200 gr Farfalle Pasta PGI
1/2 jar Belmorso Sicilian 60% Pistachio Pesto
1 slice fresh salmon - medium large
15 cherry tomatoes
1 clove garlic
Belmorso Extra Virgin Olive Oil
optional pistachios for garnishing
optional parsley or basil for garnishing

Instructions

Cut your cherry tomatoes in half and layer them at the bottom of your baking dish. Add the minced garlic scattered the top of the tomatoes.
Add the salmon slice, season with salt and bake for 30 minutes at 160 degrees Celsius on the lower level of the oven. This lets it slow cook and gives you a softer fluffy salmon steak. I pre-heated my oven for 10 minutes.
While your salmon cools down, boil the water for your pasta, seasoning generously with salt. And add it to cook.
Drain the pasta, and save a few tablespoons cooking water.
Add both to a large bowl, and dress with the Belmorso Pistachio Pesto.
Then add the salmon without the skin and chopped into pieces, along with the baked cherry tomatoes and garlic.
Mix well and top with optional pistachios and basil or parsley. Enjoy your healthy meal!