Pistachio pesto pasta with crispy onion rings

With its contrast of flavours and textures, this dish is a real winner at meal times

Prep | 10 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal


Pistachio Pesto Pasta

250g pasta shells

4tbsp retained pasta water

Pistachio Pesto

120ml extra virgin olive oil

1/2 lemon, juice and zest of

60g basil, leaves only

100g shelled pistachio nuts

30g vegan Parmesan, grated

Sea salt and freshly ground black pepper, to season

Crispy Onion Rings

1 brown onion, peeled and cut into 1cm slices, with the rings separated

Vegetable oil, enough to 1/3 fill a wok

Batter mix

125g self raising flour

150ml sparkling water (tap water is OK, but the batter won’t be as light)

Sea salt, pinch of


First, make the pesto. Add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Set aside

Prepare your onion ring batter. Whisk all the ingredients to achieve a smooth creamy texture

Now it’s time to multitask and cook the pasta and the onion rings at the same time. Flick a full kettle on and heat your veg oil in a wok to 180C

When the waters boiled, add to a deep bottom pan with some salt and cook the pasta for around 10 mins (see packet instructions)

While the pasta cooks, batch cook your onion rings. I suggest no more than 4 at a time, otherwise they don’t cook properly. Use a slotted spoon to carefully add the onion rings to the hot oil (it’ll spit so watch out*) and cook for 2-3 mins, until crisp and golden. When they’re ready, use your slotted spoon to transfer the rings to kitchen paper and drain for a couple of mins. Repeat for all batches

When the pastas ready, drain and retain 4tbsp pasta water. Add back to the pan and toss with the pesto and retained pasta water, which will loosen the pesto

Portion into serving bowls and top with the onion rings. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

*never leave hot oil unattended as it’s dangerous

Published by misterrands


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