Creamy Pistachio Pasta
A game-changer pasta dish that feels fancy enough for company but is so ridiculously easy, you'll be making it on repeat for those busy weeknights. It's comforting, delicious, and utterly hug-in-a-bowl.
Equipment
- Food processor
- Pot for cooking pasta
Ingredients
Pesto Powerhouse
- 0.5 cup shelled pistachios unsalted
- 1 cup fresh basil leaves packed, plus more for garnish
- 4 green onions use the white and green parts
- 2 garlic cloves
- 1 lemon juiced
- 0.5 teaspoon salt adjust to your taste
- 0.5 teaspoon black pepper freshly ground is always best
- 0.25 cup extra-virgin olive oil good quality makes a difference
- 0.75 cup milk of choice whole milk recommended, but almond or oat milk also works
Pasta
- 8 ounces chickpea penne pasta or your favorite pasta shape
Instructions
- Cook your chickpea penne pasta according to the package directions.0.5 cup shelled pistachios
- In your food processor, add the shelled pistachios, packed basil leaves, green onions (both white and green parts!), garlic cloves, fresh lemon juice, salt, and pepper.0.5 cup shelled pistachios
- Pulse until everything is finely chopped, aiming for a nice coarse texture before adding liquids.
- With the food processor still running, slowly drizzle in the extra-virgin olive oil until a smooth sauce forms.0.5 cup shelled pistachios
- Add your milk of choice to the food processor and process until everything is combined and you have a creamy sauce.0.5 cup shelled pistachios
- Once pasta is cooked, drain it, reserving about ½ cup of the starchy pasta water.0.5 cup shelled pistachios
- Return drained pasta to the pot. Pour the pistachio sauce over the pasta and toss gently until coated.0.5 cup shelled pistachios
- If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, and toss until desired consistency is reached.
- Serve immediately, garnished with extra fresh basil if desired.0.5 cup shelled pistachios
Notes
This recipe is fast, easy, giftable, and crowd-pleasing. It can be made vegan by using dairy-free milk. For a spicier version, add red pepper flakes. Parmesan cheese can be added for extra flavor, and steamed broccoli or peas can be added for a veggie boost.