Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Pesto pasta
Save recipe

Pistachio pesto pasta salad

WITH TOMATOES, BEANS & GREENS

Pesto pasta
Save recipe

30 mins
Not Too Tricky

serves 2

About the recipe

Making pesto from scratch is a great skill to master as it goes well with so many different dishes, from pasta and soup to grilled and roasted vegetables. It's a real winner!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1 clove of garlic

1 bunch of fresh basil (30g)

20g shelled unsalted pistachios

extra virgin olive oil

20g Parmesan or vegetarian hard cheese

1 lemon

150g farfalle or other dried pasta

1 x 400g tin of butter beans

olive oil

100g ripe cherry tomatoes

120g fine green beans

100g baby spinach

Top Tip

The mighty butter bean is a fantastic source of protein, B vitamins, iron and fibre.

Method

  1. For the pesto, peel the garlic clove and place just under half into a pestle and mortar. Pick in the basil leaves, reserving a few for garnish, then bash to a paste.
  2. Add the pistachios and bash again until fairly fine, then muddle in 1 tablespoon of extra virgin olive oil.
  3. Finely grate in most of the Parmesan and add a squeeze of lemon juice, then season with sea salt and black pepper. Have a taste and tweak with a little extra lemon juice, if needed.
  4. Cook the pasta in a pan of boiling salted water according to the packet instructions.
  5. Meanwhile, place a large frying pan on a medium heat. Drain and quickly rinse the butter beans, shaking off any excess water, then add to the dry pan and cook for 3 to 5 minutes, or until lightly golden and starting to pop.
  6. Drizzle 1 tablespoon of olive oil over the popped beans and toss gently. Finely chop and add the remaining garlic, then cook for 1 to 2 minutes, or until the garlic is lightly golden.
  7. Halve the tomatoes, then add to the pan and cook for 2 to 3 minutes, or until slightly softened, stirring occasionally, while you trim the green beans.
  8. Add the green beans to the pasta pan for the final 4 minutes, and the spinach for the last 30 seconds.
  9. Drain the pasta and green veg, reserving a mugful of starchy cooking water, then tip back into the pan. Stir in the pesto, loosening with a little cooking water, if needed.
  10. Stir through the crispy beans and tomatoes, then scatter over the reserved basil leaves. Drizzle with 1 tablespoon of extra virgin olive oil and finish with a fine grating of the remaining Parmesan. Delicious eaten straight away, or leave to cool and box up ready for lunch.

Tags

Recipes you may like

related features