I absolutely love making pesto sauces in summer, because it means I don’t have a sauce simmering for hours over a hot stove. They are so simple, quick and flavorful. This week I drew inspiration from both of my grandmothers for this incredible mint pistachio pesto chicken pasta. The pesto and pasta parts are so quintessentially Italian for Lulu. The spices in the chicken, and the flavors of the pesto with the mint and pistachio is heavily influenced by my Lebanese Jeanie. So really, this dish is a perfect example of what this blog is all about! I love merging my two heritages in my dishes.
That was all there was to this amazing, 30 minute meal! I loved how I could throw this together easily for a busy weeknight. Best of all, it had all of the fantastic flavors of my two heritages in one gorgeous bowl. I hope you all love it too! xoxo
This is such an incredible and easy mint pistachio pesto chicken pasta, with lots of flavorful pesto and spiced chicken over gluten free pasta.
- 3 cups fresh mint
- 1/2 cup shelled pistachios
- 1/4 cup grated parmesan cheese
- 1 pinch salt
- 1 cup olive oil
- 1 dash olive oil
- 1 pound boneless, skinless chicken diced small
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 pinch salt
- 1 pinch black pepper
- 16 whole cherry tomatoes halved
- 2 cloves garlic minced
- 1 pound short gluten free pasta like corn penne
First, make the pesto sauce. Set up a food processor and combine the mint, pistachios, parmesan and salt in its bowl. Pulse it all together until it is pasty. Then keep it running while you slowly pour in the olive oil until it becomes a gorgeous, thin pesto sauce. Set it aside and get a large pot of water on the stove to boil for the pasta. While it comes to a boil, get another large skillet with deep sides on the stove and heat the olive oil in it over medium high heat. Cook the diced chicken in it until it is completely cooked through and just starts to brown. While it cooks, season it with the turmeric, coriander, cumin, paprika, salt and pepper.
Once the chicken cooks, add in the cherry tomatoes and garlic. Let them get fragrant and soften for a couple of minutes with the chicken, then pour in the sauce. Let all of that simmer together for 5-7 minutes to develop flavor. Meanwhile, salt the pasta cooking water generously and pour the pasta in to cook. The pasta should take about 6-8 minutes to cook. Before you drain it, reserve 1/4 cup of the water and pour it into the pan of chicken and sauce to loosen it up. Drain the pasta and toss it into the pan with the rest of it and mix it all together thoroughly. Serve immediately and enjoy!
10 thoughts on “Mint Pistachio Pesto Chicken Pasta”
I love everything pesto! I have never thought of adding mint. Excited to try this!
Thanks very much, let me know what you think if you try it!
I’m not a pistachio lover, but my hubby is and this looks right up his alley! Thanks for sharing!
Thanks so much!!
Oh my goodness, this dish sounds delicious and that pesto looks wonderful all on its own!
Thanks very much!!
I love pesto sauce and do make it. Your recipe sounds so much better, have to give it a try.
Thanks so much, let me know what you think!
YUM! I love a good 30 minute meal and pesto sauce is one of my favorites! I have got to try this soon
Thanks very much, let me know what you think!!
Comments are closed.