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