• Servings : 6
  • Preparation : 15 minutes
  • Cook time : 5 minutes
  • Calories : 410 cal
  • Carbohydrate : 37 g
  • Lipid : 21 g
  • Fiber : 4 g
  • Protein : 17 g
Délicieuse recette de salade-repas composée de pâtes, d'un pesto maison fait d'asperges et de pistaches, recette santé sur le blogue d'Isabelle Huot Docteure en nutrition


  • 240 g of pasta (Penne), cooked and coolies

Pesto asparagus, pistachios and parmesan

  • 150 g of asparagus, adorned and cut into sections
  • 5 ml (1 tsp) of olive oil
  • 125 ml (1/2 cup) of fresh basil
  • 125 ml (1/2 cup) of fresh parsley
  • 90 ml (1/3 cup) of pistachios, chipped
  • 1 garlic clove, chopped
  • 2 white anchovy nets
  • 40 ml (about 3 tsp) of Parmesan, grated
  • 35 ml (about 2 tsp. Olive oil


  • a quarter of a lemon, for juice and zest
  • to taste, salt and pepper
  • 80 ml (1/3 cup ) pistachios, grilled and roughly chopped
  • 80 ml (1/3 cup) of stuffed green olives, trenches
  • 60 ml (1/4 cup) of parmesan, grated
  • 125 ml (1/2 cup) of Salami, cut into small cubes
  • 60 ml (1/4 cup) of Nature yogurt 0 % M.G.
  • fresh basil to taste


1 - In a bowl, mix the asparagus and olive oil. Cook in the baking, on a baking sheet (550 ° F) 3-4 minutes. Remove from the oven. Leave to temper.

2 - put In the bowl of the robot and add the rest of all the ingredients. Pulling up to fine texture (can be kept 7 to 10 days in the fridge - cover with a drizzle of olive oil to keep the beautiful green color).

3 - in a large bowl, place the cooled pasta, the pesto, the pistachios, the olives, half the parmesan and the salami. Add the yogurt. Mix.

4 - add the rest of the parmesan on top and garnish with fresh basil to taste.

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  • Dominique Malo


    Merci pour la vidéo avec Mélanie. Au sujet de la salade “Savoureuse” , celle dont la recette est publiée, elle n’est pas fidèle à celle qui est présentée dans la video… Il manque la roquette, bocconcinis, moutarde, etc. Allez-vous nous indiquer les corrections? Ce serait super apprécié. Merci!

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