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Pistachio Pasta Salad Recipe

by Kate Ferguson on April 18, 2016
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Pistachios are a tiny delicious nut that are full of health benefits. They are a great source of monounsaturated fatty acids, which can help to regulate the insulin production in the body as well as the metabolism. Some studies have even found that people who eat pistachios have lower BMI’s than people who do not. They are also a good source of vitamins, mineral, protein, and fiber, which means that they are more filling than they might appear.

Here is a pistachio pasta salad recipe that is a good way to incorporate them into your diet beyond just snacking. It also uses whole wheat pasta instead of regular pasta, but anyone who is gluten free can also substitute gluten free pasta into the mix as well. It’s easy to make and it keeps well as leftovers so it’s a good option as the type of food that you can make in advance to take to lunch for the week. (Or just have dinner ready and waiting for you when you get home.) You can also adjust the recipe as needed for size or flavor.

Ingredients

6 tablespoons of extra virgin olive oil

4 tablespoons of lemon juice, best when freshly squeezed

1 clove of minced garlic

8 ounces dry whole wheat pasta

4 cups of chopped kale

½ cup parmesan cheese that has been grated, by you or prepackaged is fine

½ cup pistachio nuts that have been chopped

Any seasoning you might want like salt, pepper, red pepper flakes

Instructions

1. We will start with the dressing, for which you will combine the olive oil, lemon juice, and the garlic in a jar. All you have to do is shake it up to combine it and then set it aside for now.

2. Then we’ll move on to the actual pasta salad. Cook the pasta according to the directions on the package, then drain it. Once drained pour the pasta into a large sized bowl, where you will add in the chopped kale, parmesan cheese, and the star of the meal the pistachio nuts. Pour the salad dressing on top and toss it well to cover the pasta. Season as you like with the salt, pepper, crushed red pepper flakes, and anything else you might like on there.

3. The pasta can be served right away but sometimes letting it cool for awhile in the refrigerator can make it taste even better, so feel free to make it a day in advance and wait to eat it. Enjoy!

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1 Comments
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  • Enid
    April 30, 2016 at 5:26 pm

    Sounds great! I must admit that I stick with the general nuts and don’t veer to far from those but this sounds like a great option

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