Creamy Pistachio Pasta Recipe (Seriously Easy & Quick!)

An Unforgettable Weeknight Dinner

Hey there, fellow food lovers! Remember those cozy nights when you just want something comforting, delicious, and utterly hug-in-a-bowl? Well, I’ve got a recipe that’s going to do just that for you, and then some! We’re talking about Pistachio Pasta, and trust me, it’s a game-changer. It feels fancy enough for company but is so ridiculously easy, you’ll be making it on repeat for those busy weeknights. I first whipped this up on a whim, and my kitchen was filled with the most amazing aroma. It’s that kind of recipe that just makes you feel good!

Why You’ll Love This Pistachio Pasta

• Fast: We’re talking dinner on the table in about 20-25 minutes, from start to finish!
• Easy: No fancy techniques here, just a food processor and a few simple steps.
• Giftable: Imagine sharing a jar of this pesto with a friend – they’ll be so impressed!
• Crowd-Pleasing: Even picky eaters will be asking for seconds of this uniquely delicious pasta.

Ingredients You’ll Need

Gathering your ingredients is the first step to pasta paradise! You won’t need anything super out-there, just a few fresh, vibrant items that come together beautifully.

• ½ cup shelled pistachios: The star of the show! Look for unsalted ones so you can control the saltiness.
• 1 cup fresh basil leaves, packed, plus more for garnish: That classic fresh, herbaceous flavor we all adore.
• 4 green onions: These add a mild oniony bite without being overpowering. Use the white and green parts!
• 2 garlic cloves: Because, well, garlic! It’s non-negotiable in our book.
• 1 lemon, juiced: For that bright, zesty lift that cuts through the richness.
• ½ teaspoon salt: Adjust to your taste, of course!
• ½ teaspoon black pepper: Freshly ground is always best.
• ¼ cup extra-virgin olive oil: The heart of our creamy sauce. Good quality makes a difference!
• ¾ cup milk of choice: I love using whole milk for richness, but almond or oat milk works too!
• 8 ounces chickpea penne pasta: I love this for the extra protein and fiber, but feel free to use your favorite pasta shape!

How to Make This Dreamy Pistachio Pasta

Alright, let’s get cooking! It’s so simple, you’ll wonder why you haven’t made it sooner.

1. Cook Your Pasta: First things first, get your chickpea penne pasta cooking according to the package directions. While that’s bubbling away, you’ve got plenty of time to whip up the sauce.

2. Prep Your Pesto Powerhouse: In your trusty food processor, add the shelled pistachios, packed basil leaves, green onions (both white and green parts!), garlic cloves, fresh lemon juice, salt, and pepper. It’s like a beautiful green pile of goodness!

3. Pulse It Up: Give it a few pulses until everything is finely chopped. You want a nice coarse texture before we add the liquids.

4. Emulsify with Olive Oil: With the food processor still running, slowly drizzle in the extra-virgin olive oil. This is where the magic happens – it will start to come together into a beautiful, smooth pesto-like sauce.

5. Get Creamy with Milk: Now, add your milk of choice to the food processor. Process until everything is wonderfully combined and you have a gorgeous, creamy sauce. It’s almost like a pesto-cream hybrid!

6. Drain and Reserve: Once your pasta is cooked to al dente perfection, drain it. Crucially, scoop out about ½ cup of that starchy pasta water before you drain it completely. This little secret weapon is key for achieving the perfect sauce consistency.

7. Toss to Coat: Return your drained pasta back into the pot. Pour that luscious pistachio sauce over the top and toss gently until every single piece of pasta is beautifully coated. Oh, the aroma!

8. Achieve Perfect Consistency: If the sauce seems a little too thick for your liking (sometimes pasta shapes absorb more liquid), just add a splash of that reserved pasta water, a tablespoon at a time, and toss until it reaches your desired creamy, saucy perfection.

9. Serve and Enjoy: Dish up your glorious Pistachio Pasta immediately! A little extra fresh basil on top makes it look and taste extra special. Dig in and savor every bite!

Substitutions & Creative Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity! Feel free to play around with it.

• Nut Swap: No pistachios? Pine nuts or even walnuts can work in a pinch for a slightly different flavor profile.
• Herb Power: Don’t have enough basil? Mix in some fresh parsley or even a little fresh mint for a unique twist.
• Spice It Up: For a little kick, add a pinch of red pepper flakes to the food processor.
• Cheesy Goodness: Stir in a tablespoon or two of grated Parmesan cheese into the sauce for an extra layer of savory flavor.
• Veggie Boost: Toss in some steamed broccoli florets or peas with the pasta before adding the sauce.

Tips for Success

A few little pointers to make sure your Pistachio Pasta turns out absolutely perfect every time!

• Don’t Over-Process Nuts: When making the sauce, be careful not to over-process the pistachios initially. You want them finely chopped, not turned into a paste before adding the liquids.
• Pasta Water is Your Friend: Seriously, don’t skip reserving the pasta water! It’s the key to a silky, emulsified sauce that clings perfectly to the pasta.
• Taste and Adjust: Always taste your sauce before tossing it with the pasta. You might need a tiny bit more salt or a squeeze more lemon depending on your ingredients.
• Prep Ahead: You can make the pistachio sauce a day in advance and store it in an airtight container in the refrigerator. You might need to add a splash of milk or water to loosen it up before tossing with the pasta.

How to Store It

Leftovers? Lucky you! This pasta is still delicious the next day.

Store any leftover Pistachio Pasta in an airtight container in the refrigerator for up to 3 days. When reheating, you might find the sauce has thickened a bit. Gently warm it on the stovetop over low heat, adding a splash of milk or water to loosen it up, or microwave it in short bursts, stirring in between. It’s best enjoyed fresh, but it’s a great make-ahead option!

Frequently Asked Questions (FAQs)

Got a burning question? Let’s see if we can answer it!

Can I make this recipe vegan?

Absolutely! Simply use a dairy-free milk alternative (like oat, almond, or soy milk) and ensure your pasta is vegan-friendly (chickpea pasta usually is!).

What kind of milk should I use?

I love using whole milk for its creamy texture, but any milk will work. For a lighter sauce, 2% milk is great. Unsweetened plant-based milks like almond or oat milk are also excellent choices.

Is this pasta spicy?

The recipe as written is not spicy at all. It has a fresh, nutty, and herbaceous flavor. If you like a little heat, feel free to add a pinch of red pepper flakes to the food processor when making the sauce!