Pistachio Pesto Pasta
This Pistachio Pesto Pasta is dairy-free, vegan and totally delicious! Made with cilantro, garlic & pistachios and served with crispy chickpeas!
Ingredients
FOR THE PISTACHIO PESTO
- 1/2 cup cilantro or sub basil
- 1 jalapeño chopped, optional
- 2 cloves garlic peeled
- 1/2 cup pistachios shelled
- 1 lime juiced
- 3 tablespoons oil
- salt & pepper to taste
- water as needed to thin
FOR THE PASTA
- 3/4 pound pasta I used pappardelle
- 1 teaspoon oil
- 1 15-ounce can chickpeas drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- salt to taste
Equipment
Instructions
- Add all of the pesto ingredients to a food processor and pulse to combine, scraping down the sides as needed. Taste and adjust seasonings as needed. Set aside.
- Bring a stock pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat the oil in a skillet over medium heat. Add the chickpeas, garlic powder, onion powder, smoked paprika, salt & pepper. Cook for about 5 minutes, or until crispy.
- Place the empty stock pot back on the stove over low heat. Add the pasta & pesto and toss to combine. Add pasta water as needed to thin.
- Serve the pasta hot with the chickpeas on top.
Video
Calories: 410kcal, Carbohydrates: 58g, Protein: 13g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Sodium: 312mg, Potassium: 378mg, Fiber: 7g, Sugar: 3g, Iron: 2mg
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