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

Ingredients

200 gr Farfalle pasta
Pistachio Pesto
1 fresh salmon fillet
a few cherry tomatoes (you can also use sundried tomatoes)
optional pistachio nuts to garnish
1 garlic clove
fresh parsley
Belmorso EVOO

How to Make it

Cut your cherry tomatoes in half and layer on a dish.
Add the salmon slide to the dish, and season with salt and pepper.
Bake for 25 minutes in a pre-heated oven.
After 15 minutes have passed, you can start boiling the water for your farfalle, and proceed to cook the pasta according to the packaging instructions.
Once cooked, drain the pasta, and set aside some pasta cooking water.
When the salmon and tomatoes come out of the oven, break the salmon into small pieces using a fork.
You can either add the drained pasta to the baking dish and mix everything there, or do that in your pot.
Next, add some pistachio pesto – about 2 to 4 tablespoons, depending on how strong you like it.
Serve with optional parsley and a drizzle of Belmorso EVOO.
You can also put everything in a large bowl and refrigerate to enjoy this as a pasta salad.