Pistachio Pesto Pasta with Avocado, Kale, and Feta
A rich and fresh pasta dish that combines nutty pistachio pesto, creamy avocado, nutrient-packed kale, and tangy feta. Perfect for a healthy yet indulgent lunch or dinner.
⏳ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pasta:
300g (10 oz) pasta of choice (fusilli, penne, or spaghetti work well)
Salt, for pasta water
For the Pistachio Pesto:
1 cup shelled pistachios (unsalted, roasted or raw)
2 cups kale leaves, stems removed (blanched for milder flavor)
1 ripe avocado
1 garlic clove
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
1 tbsp lemon juice (plus extra for drizzling)
Salt & pepper, to taste
Toppings:
100g (3.5 oz) feta cheese, crumbled
Extra pistachios, chopped, for garnish
Lemon zest, optional
ℹ️ Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup of pasta water, then drain.
2. Make the Pistachio Pesto
In a food processor, combine pistachios, kale, avocado, garlic, Parmesan, lemon juice, salt, and pepper.
Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until smooth and creamy.
3. Combine Pasta and Pesto
Return pasta to the pot (off the heat).
Add pesto and a splash of reserved pasta water to loosen it up.
Toss until evenly coated and silky.
4. Serve
Divide pasta among plates.
Top with crumbled feta, extra chopped pistachios, and optional lemon zest.
Serve warm or at room temperature.
Notes & Tips
Make Ahead: Pesto can be made 1–2 days in advance and stored in an airtight container in the fridge.
Extra Creamy: Add a bit more avocado or a spoonful of Greek yogurt.
Kale Tip: Blanch kale in boiling water for 30 seconds, then drain and pat dry — it makes the pesto smoother and less bitter.
⁉️ Frequently asked questions FAQ
Q: Can I freeze this pesto?
A: Yes — freeze in portions in airtight containers for up to 2 months. Add avocado fresh when thawing for best flavor.
Q: Can I make it dairy-free?
A: Swap Parmesan for nutritional yeast and skip the feta or use a plant-based alternative.
✅ Nutritional Information
Calories: ~510 kcal
Protein: 15g
Carbohydrates: 52g
Fat: 28g
Fiber: 7g
Sodium: 470mg