This pistachio pasta recipe features a rich, creamy pistachio pesto sauce made with fresh basil, lemon, and green onions. The combination of Chickapea penne pasta and the velvety nutty pesto creates a healthy, protein-packed meal that is quick and easy to prepare. Perfect for busy weeknights, this dish is a unique twist on traditional pasta with its smooth, creamy texture and vibrant flavor.

Ingredients

½ cup shelled pistachios
1 cup fresh basil leaves (packed), plus extra for garnish
4 green onions, chopped
2 garlic cloves, minced
1 lemon, juiced
½ teaspoon salt
½ teaspoon black pepper
¼ cup extra-virgin olive oil
¾ cup milk of choice
8 ounces Chickapea penne pasta (or your preferred pasta)

Instructions

Make the Pesto:
In a high-speed blender, pulse the pistachios until finely ground. Set aside 2 tablespoons of the ground pistachios for garnish.
Add the basil, green onions, garlic, lemon juice, salt, pepper, and olive oil to the blender. Blend until a smooth pesto forms. Then, add the milk and blend again until the sauce is creamy and well-combined. Set the pesto aside.
Cook the Pasta:
Bring a large pot of well-salted water to a boil. Cook the pasta according to the package instructions, about 5 minutes for Chickapea penne, until al dente. Drain and rinse with cold water. (If using traditional pasta, drain without rinsing.)
Combine and Serve:
Return the cooked pasta to the pot over medium heat. Pour the pistachio pesto sauce over the pasta and stir frequently until the pasta is evenly coated and heated through, about 1-2 minutes.
Sprinkle the reserved pistachios on top, garnish with extra basil, and serve immediately.

Why You’ll Love This Recipe

Rich & Creamy: The pistachio pesto is velvety and full of flavor, making it a delightful departure from traditional pasta sauces.
Fresh & Flavorful: Basil, lemon, and green onions add a burst of freshness to the dish, perfectly complementing the pistachios.
Nutritious: Made with Chickapea pasta, this recipe is packed with plant-based protein and fiber.
Quick & Easy: This dish comes together in under 20 minutes, making it perfect for busy nights.

Tips

Use High-Quality Olive Oil: Since the olive oil is a key ingredient in the pesto, using a good extra-virgin olive oil will enhance the flavor.
Adjust Consistency: If the sauce is too thick, add a little more milk to reach your desired consistency.
Don’t Overcook the Pasta: Keep an eye on the cooking time to ensure the pasta is al dente and has a perfect texture.
Reserve Some Pasta Water: If you need to thin the sauce, add a splash of the pasta cooking water instead of extra milk for a more starchy sauce.

Variations and Substitutions

Dairy-Free: Swap the milk for a dairy-free option like almond milk or oat milk for a vegan version.
Add Protein: Toss in some grilled chicken, shrimp, or tofu for added protein.
Spicy Kick: Add red pepper flakes or a dash of cayenne pepper for some heat in the pesto.
Herb Variations: Try swapping the basil for fresh spinach or arugula for a different flavor profile.

FAQs

1. Can I make the pesto ahead of time?

Yes, the pesto can be made up to 2 days in advance and stored in the fridge. Just give it a good stir before using.

2. What if I don’t have Chickapea pasta?

You can use any pasta you prefer. Traditional pasta works well, but Chickapea pasta adds extra nutrition with its high protein and fiber content.

3. How can I make the sauce thicker?

To thicken the pesto sauce, add more pistachios or reduce the amount of milk. You can also use less olive oil if you prefer a thicker texture.

Serving

This pistachio pasta pairs beautifully with:

Fresh Side Salad: A light, crisp salad with greens, tomatoes, and a lemony vinaigrette balances the richness of the pasta.
Garlic Bread: Serve with warm, buttery garlic bread to soak up the creamy sauce.
Grilled Vegetables: Roasted or grilled vegetables like zucchini, eggplant, or bell peppers complement the flavors of the dish.

Suggestions

Make it a Meal Prep Option: This pasta stores well in the fridge for up to 3 days, so you can easily prepare it in advance for lunch or dinner.
Top with Cheese: A sprinkle of parmesan or nutritional yeast will add an extra layer of flavor.
Add More Greens: Incorporate spinach, arugula, or kale into the pesto for added greens and nutritional value.