Pistachio Pesto Pasta
This Pistachio Pesto Pasta is dairy-free, vegan and totally delicious! Made with cilantro, garlic & pistachios and served with crispy chickpeas!
Equipment
Ingredients
FOR THE PISTACHIO PESTO
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
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
Nutrition
Calories: 410kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g