If you're not adding nuts to your pasta, that's just crazy. This unforgettable pasta dish shows you how to make your own pistachio pesto flavored with roasted garlic and tossed with al dente fettuccine. Along with spinach, roasted red peppers, and homemade garlic bread, this is a fresh and flavorful veggie pasta that comes correct.
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You Will Need
Before You Cook
Roast Garlic and Cook Pasta
Halve garlic and place on a small sheet of foil. Toss garlic with ½ tsp. olive oil and enclose foil into a pouch. Place directly on oven rack and roast until garlic is golden brown and tender, 12-15 minutes. Leave in pouch and set aside. Once water is boiling, place pasta in pot and cook until al dente, 9-11 minutes. Drain pasta in colander and rinse with cold water to stop cooking process. Set pasta aside and reserve pot; no need to wipe clean.
Prepare the Ingredients
Mince parsley, both stems and leaves. Halve baguette lengthwise and slice each half on an angle, creating four wedges. Coarsely chop roasted red peppers. Use the bottom of a pot or pan to coarsely crush pistachios.
Make the Pesto
Place roasted garlic in a small mixing bowl and mash into a coarse paste with the bottom of a spoon. Add pistachios, parsley (reserve a pinch for garnish), red pepper flakes (to taste), 3 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Mix with a fork until thoroughly combined. Set aside.
Cook the Vegetables
Heat 2 tsp. olive oil in pot used to cook pasta over medium heat. Add roasted red peppers and spinach to hot pot. Cook until spinach is wilted, 1-2 minutes. Remove from burner. Season with a pinch of salt and pepper.
Toast Baguette and Toss Pasta
Drizzle baguette wedges with ½ tsp. olive oil. Season with a pinch of salt and pepper. Place wedges on prepared baking sheet and bake until golden brown, 5-7 minutes. While baguettes toast, combine cooked pasta, vegetables, and pesto in pot used to cook the vegetables.
Plate the Dish
Place a serving of tossed pasta on a plate. Garnish with remaining parsley and serve with toasted baguette.
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