Sundried Tomato and Pistachio Pesto Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Who says pesto has to be made with pine nuts? For this recipe we’re using pistachios instead. Pistachios are rich in protein and unsaturated fatty acids, and are also a powerful antioxidant that protects body cells from damage caused by free radicals. Not to mention the pistachios taste great and provide a rich creamy, crunchy texture. For an extra fresh crisp, add a handful of arugula before serving.

How It's Made


  • 1 cup shelled pistachios
  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 4 cups gluten-free or whole wheat pasta
  • 1 cup white mushrooms, thinly sliced
  • 1 cup finely chopped kale, stems removed
  • 1 cup soy preparation cream
  • 1 cup pistachio pesto
  • 1/2 cup Sundried Tomatoes
  • 1 cup cherry tomatoes, cut in half
  • sea salt and pepper to taste
  • 2 garlic cloves


  1. Mix the pesto ingredients in a blender or food processor until it becomes a smooth but textured consistency. If the mixture is too thick, add some olive oil. Set aside.
  2. Cook pasta until tender in a large pot of lightly salted boiling water. Drain and lightly oil the pasta. Set aside.
  3. Heat ½ tablespoon of olive oil in a large skillet. Add the mushrooms and kale to the skillet and cook over medium heat. When tender, add the remaining ingredients and mix.
  4. Sauce can be added to a bed of pasta, or coat the pasta by adding it to the skillet containing the sauce, and stirring well. Add salt and pepper to taste. Garnish with fresh basil and pistachios.
Vert et Fruité
Recipe By

Vert et Fruité

When these two friends, one, a gluten intolerant and the other a vegan, came together, their goal was finding new ways to eat healthy without falling into the hippie cliche. Their recipes prove that you can continue to live active and urban lifestyles while still eating simply and healthily.