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Pistachio Pasta
Ingredients
1/2 cup
shelled pistachios
1 cup
fresh basil leaves packed
4
green onions
2
garlic cloves
1
lemon juiced
1/2 teaspoon
salt
1/2 teaspoon
black pepper
1/4 cup
extra-virgin olive oil
3/4 cup
milk of choice
8 ounces
Chickapea penne pasta
Instructions
STEP 1
In a high speed blender, chop the pistachios until finely ground. Remove 2 tablespoons of the ground pistachios. Set aside.,
STEP 2
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.,
STEP 3
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),
STEP 4
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.,
STEP 5
Sprinkle the reserved pistachios on top, garnish with extra basil and serve immediately.
Nutrition Facts
(per serving)
Calories:
439 calories
Servings:
4 servings
Carbohydrates:
38 g
Fat:
28 g
Fiber:
7 g
Protein:
14 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
7 minutes
Total:
22 minutes