Learn how to make Whole-Grain Spaghetti with Pistachio Pesto Salad, one of Rita's recipes with nuts to reduce respiratory disease, neurodegenerative disease and diabetes.

Whole-Grain Spaghetti with Pistachio Pesto


For pesto:

  • ½ bunch arugula
  • ½ bunch parsley
  • ¼ cup grated Parmesan cheese
  • ½ cup shelled pistachios
  • Pinch of salt (can omit)
  • Pinch of freshly ground black pepper
  • ½ cup pistachio, pumpkin seed or safflower seed oil

For spaghetti:

  • 1 lb. whole-grain spaghetti
  • ½ cup pasta water
  • 4 tablespoons fresh grated Parmesan cheese


  1. Black arugula and parsley in boiling water for 20 seconds. Immediately place in ice water. Drain and squeeze excess water.
  2. Place herbs in food processor along with Parmesan cheese, pistachios, salt pepper and oil. Process until broken up but still chunky. Scoop into bowl.
  3. Bring to boil a large pot of water for the spaghetti. When it comes to a rolling boil, add pasta. Cook for 8-10 minutes. When done, using tongs, place cooked pasta in large sauté pan, along with ½ cup pasta water. Stir in the pesto. Cook for 20 seconds.
  4. Serve in bowls with side salad.