Mint Pista Pesto Pasta | Vegan Pasta Recipes

Things have been crazy since the start of the year and I am trying to make some time for myself between daily routines, additional items on to-do list and a two and a half year old who is keeping me more busy. I want to spend more time with him because in a few weeks he will be starting school and will be busy in his own world. Blogging had been put in the back burner for that reason. But there is something about this little space which keeps my mind engaged and excited to connect with the world and I don't want to stay away for a long time. 
Today's recipe is a simple one to write and also to make. I love to make fresh mint pesto whenever I make pasta and have fresh mint at hand. I reserve some cooked pasta and toss with fresh ground pesto to make a light refreshing lunch.

Ingredients:
Cooked pasta - 1-1/2 cups
Mint leaves - a handful
Pistachios - 20, roasted and shelled
Red pepper flakes - a dash or two
Salt - a dash (optional)
Extra virgin olive oil - 3 tbsp

Method:
Pulse the pistachios in a blender a couple of times. Add the mint leaves, red pepper flakes and salt. Pulse again until the nuts becomes coarse. Add the olive oil and blend again. Toss with cooked hot pasta and serve immediately.
Notes: 
You could add about 2 Tbsp of parmesan cheese and skip the salt altogether.