Brown Butter Pistachio Pesto Pasta with Chickpeas

The closing year in point of fact encouraged me to make use of no matter I would possibly have lurking in my pantry prior to our bi-weekly travel to the grocery store. Take this pistachio pesto pasta for example!

This specific pasta was made in a second of me taking a look within the empty fridge and making an attempt to determine what we have been perhaps going to eat for dinner. Chickpeas? Check. Pasta? Check. Pistachios? Check. And how about a little bit nutty brown butter, too?! What a scrumptious dinner experiment this was once going to be.

This tremendous simple pasta is tossed together with a simple lemon-infused pistachio pesto, chickpeas for a spice up of plant primarily based protein, and a little bit brown butter for a nutty deep flavor that brings the entirety together perfectly. After one chew, I used to be patting myself on the back because not simplest is that this pasta seriously delicious and addicting, however SO EASY.

pistachio pasta with chickpeas on a plate with a fork

Ingredients in pistachio pasta with chickpeas

This fantastic pistachio pasta is if truth be told super easy with just 6 core substances, but it tastes and FEELS oh-so-fancy. All you’ll want is:

brown butter in a skillet with a whisk

Make it gluten unfastened

If you wish to have to make this recipe gluten free, you can use gluten free pasta of selection or Banza chickpea pasta. Easy!

Jazz up your pistachio pasta

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

pistachio pesto pasta with chickpeas in a skillet with a wooden spoon

How to brown butter

The brown butter is very important for creating a nutty, savory, scrumptious taste on this pasta with chickpeas.

  1. Heat the butter. Add your butter to a large saucepan or skillet and place over medium heat. The butter will start to crackle, and then eventually foam. Make sure you whisk repeatedly right through this process.
  2. Whisk it neatly. After a couple of mins, the butter will start 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. Cool it. Immediately take away from heat and put aside.

pistachio pasta with chickpeas on two plates with forks

Pistachio pesto pasta in 4 easy steps

  1. Make the pistachio pesto. After you’ve browned your butter, make the pistachio pesto through adding ½ cup pistachios, garlic, lemon zest, salt and pepper to the bowl of a food processor. Process until pistachios are finely floor.
  2. Cook your pasta. Next, cook the pasta in a large pot in line with the instructions at the bundle. Before you drain the pasta, be sure you set aside ½ cup of reserved pasta water.
  3. Stir it in combination. You’ll then drain the pasta and return it to the pan with the brown butter. Stir within the pistachio pesto and just a little little bit of the reserved pasta water into the pasta; toss smartly to combine.
  4. Add protein & garnish. Finally, upload in chickpeas and crimson pepper flakes and toss once more. Taste the pasta and upload extra salt and pepper if vital. Serve with further chopped pistachios on top and fresh parsley for garnish.

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

Storing & reheating pointers

Store any leftover pistachio pesto pasta in airtight containers in the refrigerator for as much as 3-Five days. To reheat merely do so in a microwave safe dish with a touch of milk or water. You can also reheat on the stovetop with a touch of milk/water.

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I hope you love this recipe up to we do. If you make it, you'll want to leave a comment and charge the recipe under! xo.

Brown Butter Pistachio Pesto Pasta with Chickpeas

4.96 from 25 votes

Prep Time 20 minutes

Cook Time 15 mins

Total Time 35 mins

Delicious vegetarian pistachio pesto pasta with chickpeas tossed with heat brown butter for a healthy, comforting pasta dinner you can make over and over again. This easy pistachio pesto pasta has just six simple elements, plant primarily based protein, and will also be made gluten unfastened! Options to add extra scrumptious mix-ins and protein substitutes.

  • For the brown butter:
  • ¼ cup butter
  • For the pasta:
  • 10 ounces bucatini or spaghetti (or no matter pasta you've readily available)
  • 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 extra to taste
  • Lots of freshly floor pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ teaspoon crimson pepper flakes
  • To garnish:
  • Extra chopped pistachios
  • Fresh chopped parsley
  1. First, brown your butter: add butter to a big saucepan or skillet and position over medium warmth. The butter will start to crackle, and then in the end foam. Make positive you whisk constantly right through this procedure. After a few minutes, the butter will start to brown and turn a pleasing golden amber colour at the bottom of the saucepan. Continue to whisk and remove from warmth as soon as the butter starts to brown and provides off a nutty aroma. Immediately remove from warmth and put aside.

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

  3. Next, cook dinner the pasta in line with the directions at the bundle. Before you drain the pasta, make sure you put 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 bit little bit of the reserved pasta water into the pasta; toss neatly to mix.

  4. Next add in chickpeas and purple pepper flakes and toss once more. Taste the pasta and upload extra salt and pepper if necessary. Serve with additional chopped pistachios on top and recent parsley for garnish.

This pasta would be scrumptious with any the next additions:

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

This pasta is superb served warm or cold. If you need to make it a cold pasta salad, I counsel the use of fusilli or bowtie pasta. Enjoy!

To retailer: Store any leftover pistachio pesto pasta in airtight containers within the refrigerator for up to 3-5 days. To reheat simply accomplish that in a microwave protected dish with a splash of milk or water. You can also reheat on the stovetop with a dash of milk/water.

Nutrition

Servings: 4 servings

Serving measurement: 1 serving (in accordance with 4)

Calories: 537kcal

Fat: 21.5g

Saturated fat: 7.9g

Carbohydrates: 74.3g

Fiber: 8.4g

Sugar: 2.3g

Protein: 17.2g

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

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