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After eating this Pistachio Pasta for the past 4 days in a row, I can confidently say… I may have a problem. Because, I am already looking forward to eating it for lunch AGAIN tomorrow. It’s rare that I geek out over pasta, but here I am, and I have Chickapea Pasta to thank! Made from chickpeas and yellow peas ONLY, it has the taste and texture of regular pasta. It’s so good, and of course, you guys know I love pistachios… which means I should have seen this pistachio pasta obsession coming!
Table of Contents
Chickpeas are my fav beans of all time. Yes, I may be biased because you know they are the “it” ingredient in my can’t-live-without food list (ie. falafel, hummus, chickpea noodle soup… and I could keep going!!) They’re versatile, nutritious, and packed with protein and fiber, making them a staple in my kitchen. So when I found Chickapea pasta, which is made from chickpeas and yellow peas (complex carbs, FTW), I knew I had to try it. But I wanted a sauce as unique as the pasta itself, so I had to bring my favorite nut, pistachios, into the mix!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Gluten Free, Vegetarian
Key Flavor: Creamy pistachio with herby basil
Skill Level: Easy
Why This Pistachio Pasta is So Good
- Tastes (and Chews) Like Regular Pasta: I am a pasta snob and need to have that perfect al dente chew, and I still get that with Chickapea! Seriously, I don’t even miss the traditional stuff. It’s that good!
- No-Cook Pasta Sauce: The pistachio pesto sauce is my new favorite pasta sauce. It’s creamy, pistachio-y, and full of fresh basil and green onions. And the second best part? No cooking is involved—just blend everything together, and you’re all set to toss it in with the pasta after it’s cooked.
- High Protein Meal Prep Without Meat: I mentioned above that I’ve been eating this pistachio pasta every day. It is perfect for meal prep. With Chickapea Pasta, you’re getting 24g of protein just from 3 ounces of pasta, making it a high-protein meal without any meat.
Ingredients to Make Pistachio Pasta
- Chickapea Pasta: I grabbed a box of Chickapea’s penne-shaped pasta from Fresh Thyme, but Chickapea has lots of options when it comes to pasta shapes—spirals, shells, or even elbows would still do a great job soaking up the sauce. (If you need help finding a store that sells Chickapea, go here.)
- Pistachios: I like to get pre-shelled, unsalted pistachios. But, if you want a great way to get your littles involved, opt for shelled and have them sit and help you remove the pistachios. It’s a fun way to keep them busy and get some help in the kitchen.
- Fresh Basil Leaves: Fresh basil is a must. Don’t skip it, the pistachio sauce just won’t taste the same.
- Green Onions: Add a mild, slightly sweet onion flavor that goes really well with the other ingredients.
- Garlic Cloves: You can’t have a good pesto without a bit of garlic. You want to use fresh cloves of garlic as well, no powder or the pre-minced stuff.
- Lemon Juice: This is the only ingredient that I will say you could get away with using bottled, but I highly recommend squeezing your own juice. (If you really like lemon, you can toss in some of the zest for more of a pop)
- Salt and Black Pepper: Start with the recommended amount and adjust to taste. Everyone has different preferences, so don’t be afraid to adjust if needed.
- Extra-Virgin Olive Oil: I always go for a high-quality olive oil for the best flavor.
- Milk of Choice: To make the pesto creamy, I like to add my favorite milk. Almond milk works great, but you can use any milk you prefer.
Popular Substitutions & Additions
- Different Nuts: If you don’t have pistachios on hand, no worries! You can use almonds, walnuts, or pine nuts instead. Each nut brings its own unique flavor and texture to the pesto.
- Vegan Option: To make this dish vegan, just swap out the milk for a plant-based option like almond or oat milk. Everything else is already plant-based, so it’s an easy switch!
- Add Some Greens: Sometimes, I like to throw in a handful of baby spinach or kale into the pesto for an extra boost of nutrients. It blends right in and adds more color and flavor.
- Add Some Cheese: If you love cheese as much as I do, try adding some grated Parmesan or Pecorino Romano to the pesto. It gives a savory note that goes really well with the pistachios and basil. Just keep in mind you may need to lower the amount of salt you use if you add salty cheeses. You can also add some fresh burrata on top right before serving like I did in this video (link coming)
- Citrus Swap: Out of lemons? No problem! Lime juice works just as well and gives the pesto a slightly different but equally yummy citrus kick.
- Protein Boost: For an extra protein boost, you can add grilled chicken, shrimp skewers, or air fryer tofu to the dish. It makes the meal even more filling.
- Herb Variations: If you’re in the mood to experiment, try using other fresh herbs like cilantro, parsley, or mint in place of or in addition to the basil. It can give the pesto a whole new twist!
How to Make Pistachio Pasta
This recipe takes about 25 minutes to make from start to finish, with most of that time spent just waiting for the water to boil so you can toss in your pasta! If you get proactive and start boiling your water first, you might even be able to have it on the table in 15!!
Tips for Making the Best Pistachio Pasta
- Don’t Skip Rinsing the Chickpea Pasta: Unlike traditional pasta made with gluten, Chickapea Pasta actually benefits from a good rinse after cooking. Trust me, it keeps the texture just right and prevents any gumminess.
- Toast Your Nuts: I love toasting the pistachios lightly before blending them into the pesto. It brings out their natural oils and makes the pesto even more delicious. Just a quick toast in the pan does wonders!
- Blend Well: Make sure to blend the pesto until it’s completely smooth and creamy.
- Season to Taste: Always taste your pesto before mixing it with the pasta, and adjust the salt and pepper as needed. Everyone’s taste buds are different, so make it perfect for you! (and don’t forget if you add salty cheese to cut back on the table salt!)
What to Serve With Pistachio Pasta
Frequently Asked Questions
For storing leftovers, pop the pistachio pasta in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, just warm it up on the stove over medium heat with a splash of milk or olive oil to keep it creamy, or use the microwave in short bursts, stirring in between.
If your pesto sauce is too thick, just add a bit more milk until you reach your desired consistency. Start with a small amount and blend again until it’s creamy and smooth.
Chickapea pasta cooks quickly, usually in about 5 minutes. Test it by tasting a piece—it should be firm to the bite, or al dente. Follow the package instructions for the best results.
I can not wait to hear what you think of this pistachio pasta recipe! I’m obsessed with it and am already planning on adding some extras next time I make it. With its high protein content and unique flavors, I can see myself making it again and again! And if you want to try out Chickapea pasta, use code FGF20 and get 20% off until September 30, 2024!!! Order online here!
More Vegetarian Pasta Recipes:
- Lemon Ricotta Pasta
- Cauliflower Alfredo
- Cacio e Pepe
- Pink Roasted Beet Pasta
- Butternut Squash Mac and Cheese
- Cottage Cheese Alfredo Pasta
- Spinach Lasagna Roll Ups
- Creamy Roasted Red Pepper Pasta
- Pasta with Cherry Tomatoes
- Pasta in Yogurt Sauce
- Creamy Vegan Cashew Tomato Pasta
If you try this feel good Pistachio Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pistachio Pasta
Ingredients
- ½ cup shelled pistachios
- 1 cup fresh basil leaves packed, plus more for garnish
- 4 green onions
- 2 garlic cloves
- 1 lemon juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¾ cup milk of choice
- 8 ounces Chickapea penne pasta
Instructions
- In a high speed blender, chop the pistachios until finely ground. Remove 2 tablespoons of the ground pistachios. Set aside.
- Add the basil, green onions, garlic, lemon juice, salt, pepper and olive oil to form a pesto. Add the milk on top of the pesto and continue blending until the sauce is completely smooth and creamy. Set aside.
- Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente, about 5 minutes, according to the package directions. Drain and rinse with cold water. (if using traditional pasta, drain, but do not rinse)
- Add the pasta back to the pot along with pistachio sauce over medium heat, stirring frequently, until the pasta is warmed through and well combined with the sauce, 1 to 2 minutes. Sprinkle the reserved pistachios on top, garnish with extra basil and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Looks yummy
Hope you enjoy, Tamara!
This recipe was delicious! I’ve never made a pistachio pesto before and I loved the unique flavor paired with Chickapea pasta. I’ll definitely make it again!
Yay, so glad you enjoyed it!! I agree, pistachios and chickpea pasta go together so well. Thanks, Haley!
Bright and fresh – just what you want in a summer pasta meal, and yet will be delicious year round. The recipe was easy to follow and satiating!
Yay! Thanks, Whitney. I’m so glad you liked it!!
Excellent
Easy to make
10/10
Thank you, Rob!