Brown Butter Pistachio Pesto Pasta with Chickpeas


Quarantine has really encouraged me to make use of whatever I might have lurking in my pantry before our bi-weekly trip to the grocery store. Take this pistachio pasta for instance!

This particular pasta was made in a moment of me looking in the empty fridge and trying to figure out what we were possibly going to eat for dinner. Chickpeas? Check. Pasta? Check. Pistachios? Check. And how about a little nutty brown butter, too?! What a delicious dinner experiment this was going to be.

pasta with chickpeas on a plate with a fork

This super easy pasta is tossed together with a simple lemon-infused pistachio pesto, chickpeas for a boost of plant based protein, and a little brown butter for a nutty deep flavor that brings everything together perfectly. After one bite, I was patting myself on the back because not only is this pasta seriously delicious and addicting, but SO EASY.

Ingredients in pistachio pasta with chickpeas

This incredible pistachio pasta is actually super simple with just 6 core ingredients, but it tastes and FEELS oh-so fancy. All you’ll need is:

  • Butter: you’ll brown just a bit of butter to create the perfect “sauce” combined with the pistachio pesto. So good! If you’ve never browned butter before, I’ve got a tutorial here
    .
  • Pasta: I love using bucatini or spaghetti, but you can use any pasta you’d like (even gluten free). This pasta is also quiet lovely as a cold pasta salad, in which case, I recommend bowties or fusilli.
  • Pistachios: I recommend using shelled roasted pistachios for the ultimate flavor.
  • Garlic: essential for a delicious pesto.
  • Lemon zest: this adds such an amazing brightness to the pesto. Don’t skip it!
  • Chickpeas: I love adding chickpeas for a boost of protein but you can use cooked chicken, sausage, shrimp and more.
  • Salt & pepper: bring out all of the flavors in the pasta dish. Taste and add accordingly!
  • Red pepper flakes: the slight kick of heat from red pepper flakes takes this pistachio pesto pasta to the next level, but feel free to omit if you’d like.

brown butter in a skillet with a whisk

How to brown butter

The brown butter is essential for creating a nutty, savory, delicious flavor in this pasta with chickpeas.

  1. Add your butter to a large saucepan or skillet and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process.
  2. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
  3. Immediately remove from heat and set aside.

chickpeas and pasta in a skillet with a wooden spoon

How to make pistachio pesto pasta

  1. After you’ve browned your butter, make the pistachio pesto by adding ½ cup pistachios, garlic, lemon zest, salt and pepper to the bowl of a food processor. Process until pistachios are finely ground.
  2. Next, cook the pasta according to the directions on the package. Before you drain the pasta, be sure to set aside ½ cup of reserved pasta water.
  3. You’ll then drain the pasta and return it to the pan with the brown butter. Stir in the pistachio pesto and just a little bit of the reserved pasta water into the pasta; toss well to combine.
  4. Finally, add in chickpeas and red pepper flakes and toss again. Taste the pasta and add more salt and pepper if necessary. Serve with extra chopped pistachios on top and fresh parsley for garnish.

pistachio pasta with chickpeas on two plates with forks

Make this pistachio pesto pasta gluten free

If you want to make this recipe gluten free, you can use gluten free pasta of choice or Banza chickpea pasta. Easy!

Customize the pistachio pesto pasta

Feel free to customize this pasta dish with your favorite proteins and even veggies! Here’s what I’d recommend:

  • Cooked ground sausage
  • Grilled or cooked diced chicken breast
  • Top it with my famous spicy maple salmon or cooked shrimp
  • ¾ cup sweet corn
  • ½ cup grated parmesan cheese

brown butter pistachio pesto pasta with chickpeas on a plate with a fork

More pasta recipes you’ll like

Incredible Caramelized Onion Spinach Chicken Pasta Bake

30 minute Healthier Pasta Carbonara

Date Night In Cilantro Pistachio Pesto Shrimp Pasta

Zucchini Mac and Cheese

I hope you love this recipe as much as we do. If you make it, be sure to leave a comment and rate the recipe below! xo.

Brown Butter Pistachio Pesto Pasta with Chickpeas

Delicious vegetarian pistachio pesto pasta with chickpeas tossed with warm brown butter for a healthy, comforting pasta dinner you’ll make again and again. This easy pistachio pesto pasta has just six simple ingredients, plant based protein, and can be made gluten free! Options to add more delicious mix-ins and protein substitutes.

  • For the brown butter:
  • ¼
    cup
    butter
  • For the pasta:
  • 10
    ounces
    bucatini or spaghetti (or whatever pasta you have on hand)
  • ½
    cup
    reserved pasta water
  • For the pistachio pesto:
  • ½
    cup
    shelled roasted pistachios
  • 1
    clove
    garlic
  • 1
    teaspoon
    lemon zest, from 1 small lemon
  • ½
    teaspoon
    salt, plus more to taste
  • Lots of freshly ground pepper
  • 1
    (15 ounce) can chickpeas, rinsed and drained
  • ½
    teaspoon
    red pepper flakes
  • To garnish:
  • Extra chopped pistachios
  • Fresh chopped parsley
  1. First, brown your butter: add butter to a large saucepan or skillet and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately remove from heat and set aside.

  2. To make the pistachio pesto: add ½ cup pistachios, garlic, lemon zest, salt and pepper to the bowl of a food processor. Process until pistachios are finely ground.

  3. Next, cook the pasta according to the directions on the package. Before you drain the pasta, be sure to set aside ½ cup of reserved pasta water, then drain pasta and return the pasta to the pan with the brown butter, then stir in pistachio pesto and just a little bit of the reserved pasta water into the pasta; toss well to combine.

  4. Next add in chickpeas and red pepper flakes and toss again. Taste the pasta and add more salt and pepper if necessary. Serve with extra chopped pistachios on top and fresh parsley for garnish.

This pasta would be delicious with any the following additions:

  • ½ pound cooked ground sausage
  • Grilled or cooked diced chicken breast
  • Salmon or shrimp
  • ¾ cup sweet corn
  • ½ cup grated parmesan cheese

This pasta is great served warm or cold. If you want to make it a cold pasta salad, I suggest using fusilli or bowtie pasta. Enjoy!

Nutrition

Servings: 4 servings

Serving size: 1 serving (based on 4)

Calories: 537kcal

Fat: 21.5g

Saturated fat: 7.9g

Carbohydrates: 74.3g

Fiber: 8.4g

Sugar: 2.3g

Protein: 17.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



Link to the original: Original Source Link

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