Pistachio Pasta
One-Pot Creamy Pistachio Pasta is ready in under 30 minutes! Blend pistachios into a vibrant green sauce for a unique weeknight meal.
Servings: 4 servings
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
The nutrition label uses Chickapea penne pasta for calculating.
Nutrition
Serving: 2oz | Calories: 451kcal | Carbohydrates: 45g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 312mg | Potassium: 834mg | Fiber: 8g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 19mg | Calcium: 128mg | Iron: 3mg
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