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Pistachio Pesto [Brown Rice] Noodle Salad

Clean Eating Magazine
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 460 kcal

Ingredients
  

  • 12 oz brown rice pasta regular angel hair pasta works too!
  • 1 cup cherry tomatoes/mini heirloom tomatoes cut into fourths
  • 2 cups spring greens
  • 1/2 cup raw shelled pistachios
  • 1/2 TSP minced garlic
  • 1/4 TSP sea salt plus more for seasoning to taste before serving
  • 1 cup lightly packed fresh basil leaves
  • 2 oz avocado pitted, peeled, and chopped
  • 1 TBSP extra virgin olive oil
  • 1 1/2 TSP fresh lemon juice

Instructions
 

  • Cook the pasta according to directions.
  • Meanwhile, to prepare the pesto: process pistachios, garlic and salt in a food processor until finely ground. Add the basil, avocado, oil, and lemon juice and process until well combined. Add 2 TBSP water and pulse to combine. Add another 2 TBSP water and process until well combined again.
  • Once pasta is drained, return back to pot. Add the pesto, tomatoes, and spring greens, and toss to combine well. Add additional sea salt to taste.

Nutrition

Calories: 460kcalCarbohydrates: 73gProtein: 10gFat: 16gSaturated Fat: 1gFiber: 7g
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