Maybe I went too far. I didn’t realize how scary this was going to look! A few years ago my oldest daughter forbid me from making scary bento, so I haven’t until now; but I just felt so inspired! I put the vegetables on the bottom, pasta on top, cut the mouth out of a cucumber and put a strawberry behind it. The eyes are raw mushroom, cucumber, and strawberry.
Pistachio Pesto Pasta Recipe
1/4 cup salted pistachios
1 cup packed cilantro leaves
3-4 tablespoons olive oil
Pasta and Vegetables
8-10 ounces gluten-free pasta
1-2 tablespoons oil
mushrooms (2 cups chopped)
2 cloves garlic
bunch of asparagus (2 cups chopped)
For the pesto, combine the pistachios and cilantro leaves (and garlic if using) in a small food processor and pulse until it is a chunky paste. Pulse in the olive oil and set aside.
Cook the pasta. (Remember to salt the water and if using rice pasta it tastes best if rinsed after cooking.)
Saute the vegetables in a bit of olive oil, then toss with the cooked pasta and pesto.
Enjoy hot or cold.
* If you make the pesto for another recipe, you might want to add 1-2 cloves garlic- I did not do that here because the garlic in in with the vegetables.
Shared on Bento Blog Network, Allergy Free Wednesday, Slightly Indulgent Tuesdays, Wellness Weekend
It does look scary but it is also awesome. I love your use of strawberry for the eyes. I also like the asparagus eyebrows.
It made me smile!! I think it’s adorable (in a creepy sort of way)!
SUPER CUTE! Thanks for linking up at Bento of the Week! Voting lasts a few more hours!
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Just love the use of pistachios here. So smart!! And love that cute Bento. Your creations always make me smile.
Hope you’re well
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This looks so awesome! What could I use instead of cilantro? Im one of those people that cant stand it!!!
Well, to be honest the cilantro is kind of the whole point of this recipe- it is the dominate flavor. That being said, I think another herb would be great it would just change the flavor completely. I would try basil or parsley (or half of each). You could even use baby arugula or spinach. I personally love arugula!
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