Jamie Oliver Pistachio Pesto Pasta Salad

It’s one of those days where I don’t want a meal to feel like an afterthought. I want it to be fun. Maybe a little surprising. And when I got the idea to throw pistachios into my pesto pasta salad, I didn’t really know it would be the moment of the week. But it was. I stood there with a spoon in my hand, staring at the bowl like, “Why have I never thought of this before?”

It wasn’t just the pesto. It was the crispy, golden butter beans, the tomatoes giving up their juices, and those vibrant green beans—just slightly softened but still with a crunch. And then the lemon, that little squeeze of brightness, cutting through the richness of the beans and the nuts. It’s one of those bowls where you don’t need a fork to eat. You just dig in, standing by the stove, and forget the world for a second.

Why You’ll Love It

• Pistachio pesto. Enough said.
• So much texture: creamy beans, crisp beans, soft spinach — all the things.
• It’s a legit salad, but it doesn’t feel like a sad desk lunch.
• Hearty enough to fill you up, light enough for summer.
• Great for meal prep. Works both hot and cold.
• No complicated steps. Just the right amount of chopping and stirring.

Ingredients

• 1 clove of garlic
• 1 bunch of fresh basil (about 30g)
• 20g shelled unsalted pistachios
• Extra virgin olive oil (for pesto and drizzle)
• 20g Parmesan or any hard vegetarian cheese (grated)
• 1 lemon (for zest and juice)
• 150g farfalle (or any pasta you’ve got)
• 1 x 400g tin butter beans
• 100g ripe cherry tomatoes (cut in half)
• 120g fine green beans
• 100g baby spinach

How to Make It

Start with the pesto — trust the process:

Peel your garlic and pop just under half of it into the pestle and mortar. Pick out the basil leaves (save a few for garnish), then bash it all together. Add the pistachios and bash again until it’s a fine-ish paste. Add a tablespoon of olive oil and muddle it all together. Grate most of the Parmesan into it, then squeeze in the lemon juice. Taste. If it needs more lemon, give it. Season it well with salt and pepper.

Get your pasta boiling:

While you’re making the pesto, get the pasta on. Cook it in a pot of salty water, like you do. Drain, but save some of that starchy water — it’ll help the pesto stick later.

Now for the crispy beans — they’re the hero:

Heat a dry frying pan over medium heat. Drain and rinse the butter beans (shake them off a little). Toss them into the hot pan for 3-5 minutes until they start to pop and look a little golden. Drizzle 1 tablespoon of olive oil over them, toss gently, then add the chopped garlic and cook for another minute until the garlic goes all fragrant and golden.

Tomatoes go in for a little softening:

Cut your cherry tomatoes in half and throw them in with the beans. Let them soften for about 2-3 minutes. You’ll want them to release some of their juice, but not turn into mush.

Green beans + spinach make the pasta come alive:

While the tomatoes are cooking, trim your green beans. In the last 4 minutes of pasta cooking, toss the green beans into the water with the pasta. Add the spinach for the last 30 seconds. Drain everything together and keep a mug of pasta water handy.

Put it all together:

Return the pasta and greens to the pot. Stir in that pistachio pesto, loosening it with some reserved pasta water if you need to. Toss in the crispy butter beans and tomatoes. Taste. More salt? More cheese? Go for it.

Finish with basil and extra love:

Top with the remaining Parmesan, a few more basil leaves, and a drizzle of extra virgin olive oil. That last touch of olive oil makes it shiny and perfect.

Common Mistakes and How to Dodge Them

Why is my pesto gritty?
You might not have bashed the pistachios enough. Make sure they’re finely ground — it should be like a chunky paste, not big pieces. You can even use a food processor for a smoother texture.

The pesto doesn’t stick to my pasta!
You probably didn’t save enough pasta water. A little of that starchy magic helps the pesto cling to the pasta, so don’t skip that step.

My beans are mushy — what happened?
You overcooked them. Keep an eye on them — they just need to get golden and a little crispy. A few pops are normal!

Storage and Reheating

Fridge: Keeps in the fridge for 3–4 days. The flavours actually get better as it sits.

Microwave: Works fine, but it can go a little soft if you reheat it. Cover it with a damp paper towel to keep some moisture.

Pan reheat: Reheat in a pan with a splash of olive oil or water to bring it back to life. Better than microwaving, honestly.

Freezer: I wouldn’t freeze it — the beans and pesto just won’t hold up. But the pasta alone? Totally fine.

Frequently Asked Questions

Can I use other nuts for the pesto?
Sure! Walnuts or almonds work, though pistachios give it that special crunch. Don’t worry, it’ll still be delish.

What if I don’t have butter beans?
Use cannellini or any white bean you have on hand. It’ll still work, promise.

Can I make this vegetarian?
Absolutely! Just use vegetarian hard cheese instead of Parmesan.

What if I don’t like green beans?
Try using peas, or even just more spinach. No one’s judging you here.

Nutrition Facts (Per Serving)

• Calories: 450
• Fat: 17g
• Carbs: 60g
• Protein: 16g
• Sodium: 680mg
• Sugar: 3g