Pistachio Pasta
Updated Jul 11, 2026
This pistachio pasta recipe has a creamy lemon pistachio sauce made with basil, garlic, milk, and olive oil, with no heavy cream needed.
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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!
This Pistachio pasta recipe post is sponsored by Chickapea pasta, although the content represents my own personal opinion and experience using the product.
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!
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Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pistachio pasta recipe.
Anyone who knows me knows I’ll put pistachios in just about anything, so I came into this one excited. The first thing I figured out was to pull a couple tablespoons of the ground pistachios out before making the sauce. I’d blended everything together at first and lost that nutty texture completely, so now I hold some back to sprinkle on top and you actually get a little crunch in the finished bowl.
The milk was the real fix. My early sauce was basically a thick pesto that clumped onto the pasta instead of coating it. Once I blended the milk in at the end, it went smooth and creamy and finally wrapped around every piece.
Happy Cooking!
– Yumna
Pistachio Pasta Ingredients
- Pistachios: Use shelled pistachios so they can go straight into the blender. I like removing 2 tablespoons after grinding them for topping the pasta at the end. If I have a few extra minutes, I lightly toast the pistachios first and let them cool before blending.
- 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.)
- Pistachio sauce: Basil, green onions, garlic, lemon juice, olive oil, salt, and black pepper make up the base of the pistachio pasta sauce. I use both the white and green parts of the green onions. Fresh lemon juice works better than bottled here since the full juice of one lemon goes into the sauce.
- Milk: Any milk I normally cook with works here. Whole milk produces a slightly thicker sauce, while lower-fat or plant-based milk may leave it a little looser. I would use an unsweetened, unflavored plant milk so the sauce does not pick up added sweetness.
How to Make Pistachio Pasta
These photos show the main steps for blending the sauce and tossing it with the pasta. For the full measurements and instructions, skip down to the Pistachio Pasta Recipe.
1. Grind the Pistachios
Pulse the pistachios in a high-speed blender until they are finely ground. Scoop out 2 tablespoons and set them aside for topping the finished pasta.
2. Blend the Sauce Base
Add the basil, green onions, garlic, lemon juice, salt, black pepper, and olive oil. Blend until the herbs and pistachios form a thick pesto.
3. Pour in the Milk
Add the milk directly over the pesto mixture. Starting with the thicker ingredients at the bottom helps everything blend more evenly.
4. Finish the Pistachio Sauce
Continue blending until the sauce looks completely smooth and evenly green. Scrape down the blender as needed so no thicker pesto remains around the sides.
5. Add the Sauce to the Pasta
Return the cooked pasta to the pot and pour the pistachio sauce over it. Use a pot with enough room to stir without breaking the pasta.
6. Toss Everything Together
Warm the pasta over medium heat, stirring often, until every piece is evenly coated and the sauce has warmed through. Finish with the reserved ground pistachios and extra basil.
Full Pistachio Pasta Recipe
Pistachio Pasta Recipe
Video
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.
Recipe Variations
- Add more greens. Blend in 1 cup of baby spinach with the basil for extra nutrients.
- Blend in cheese. Use ¼ cup grated Parmesan or Pecorino Romano in the sauce. I’d reduce the salt, though. Both cheeses are salty.
- Mix in veggies. Roasted broccoli, roasted cauliflower, or sautéed spinach would all work with the pasta. Start with 1 cup and fold it in at the end.
Recipe Tips
- Be patient with the pistachios in the blender. Pistachios take longer to break down than basil or garlic, so don’t panic if the sauce looks grainy at first. I stop, scrape down the sides, and blend again until it looks smooth.
- Cook the pasta just until al dente. I start checking it a minute before the package says it should be done. It should feel tender but still have a little bite in the center.
- Keep the heat gentle once the sauce goes in. I only warm everything until the pasta is coated. If the heat is too high, the pistachio sauce can feel heavy.
- Save some liquid for loosening the sauce to your liking. The sauce thickens after sitting for a few minutes, so it’s good to have extra pasta water or milk to thin it out.
Serving Ideas
- Serve it with a salad. I like something crisp on the side with a pasta like this. Try it with Caesar salad, mixed greens salad, cucumber tomato avocado salad, or a simple green salad.
- Add bread on the side. There is always extra sauce at the bottom of the bowl, so it’s a must. I often serve it with garlic cheese bread, pita bread, dinner rolls, or no knead olive bread.
- Make it a bigger meal. If I’m serving this creamy lemon pistachio pasta for dinner, I’d add garlic parmesan chicken, shrimp skewers, or baked tofu on the side.
Troubleshooting
It could be from old basil, too much lemon zest, or pistachios that were toasted too dark. Basil should look fresh and green, and if adding zest, I only use the yellow part of the lemon peel.
There may not be enough liquid reaching the blades. Stop the blender, scrape down the sides, and add a small splash of milk if needed. A high-speed blender works best.
The pistachios may not have been ground finely enough, or the sauce may need more blending time. A high-speed blender works best, but stopping to scrape down the sides can also help it become smoother.
More Vegetarian Pasta Recipes
Butternut Squash Mac and Cheese
Comments
I find this recipe very interesting and unique. I want to try it soon but I don’t have chickpea pasta handy. Do you think it will taste as good in wheat based pasta or better to wait until I get the chickpea version?
Thanks
Yes, you can use whatever pasta you have on hand. I hope you enjoy!!
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!