Arugula Pistachio Pesto Pasta Salad - earthly taste

Arugula Pistachio Pesto Pasta Salad - earthly taste

Arugula Pistachio Pesto Pasta Salad

Happy summer my loves!

(And happy winter to my very lucky pals living in the southern hemisphere. You might not get to enjoy all those cold pesto pasta salads and sunshine, but you get warm coffee, fuzzy sweaters and hot cheesy pasta casseroles and that’s 101% better in my books)

Anyway, for those of you currently fighting against those 837974374 degrees outside and a very, very hot laptop on your laptop (RIP me) and dealing with a garden overflowing with fresh basil (oh, so yum, but also, what a great responsibility to put it to very good use, right? With great power…):

Ingredients

  • 60 grams toasted pistachios, without shell
  • 50 grams fresh arugula
  • 40 grams fresh basil
  • 100 grams extra virgin olive oil
  • 50 grams parmesan or dairy free alternative
  • juice from half a lemon
  • 2-3 garlic cloves
  • 2-3 tablespoons of cold water (optional)
  • cooked pasta, lambs lettuce, pistachios and parmesan cheeze to decorate
Read the whole recipe on honey & figs