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…):

This recipe is for you.

Not that those of you lucky peeps living down under don’t get to try it, but it might be a bit more difficult to find fresh basil, and your cold body may be screaming for some hot pasta dishes. Worry not: I’ve gotcha covered as well. Here is my all time favourite pasta dish on the blog: One Pot Mushroom Zucchini Pasta. A warming, consorting pasta dish which is actually super easy to make (one pot! little to no dishes to wash! yeh!) and even easier to devour. You’re welcome.

Anyway número dos, my pals. I’ve told you about this very hot laptop sitting on my lap, which is making me want to rip the skin of my tights because it’s. flipping. burning. Mayyyyyyyyyybe I should go use a desk, but your gal loves blogging from the bed, so whatchu gonna do. Mayyyyyybe, I’ll keep a post short and interesting for once and start blubbering lots of non-sense and get straight to the point:

This beautiful summery recipe.

Which gets even more beautiful when you realise it takes about 20 minutes to make, start to finish. Boil pasta, blend pesto ingredients and top the whole darn thing with all the greens you can get those hands into (gotta love those greens am I right?). Easy peasy, lemon squeezy. Literally. That final squeeze of fresh lemon juice makes the pesto out of this world. And, using pistachios instead of the traditional pine nuts adds a lovely depth of flavour which pairs so well with not only pasta, but sandwiches, gnocchi and basically every savoury concoction out there. 

Love it 100/100.

The burning sensation in my tights is making me stop right here and leaving you on your own so you can go get those ingredients for the pesto and whipping this up asap. 

I hope you enjoy it!

Arugula Pistachio Pesto Pasta Salad

Arugula Pistachio Pesto Pasta Salad


  • 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


  1. In a food processor, blend together basil, arugula, pistachios, garlic cloves and lemon juice.
  2. Add in olive oil slowly, until mixture comes together nicely. If pesto is too thick, feel free to add some more water or extra oil.
  3. Mix pesto with the cooked pasta, top with some pistachios and your choice of cheeze (parmesan is great) and add in your favourite greens, such as lambs lettuce.

Enjoy your week!

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