Brown Butter Pistachio Pesto Pasta With Chickpeas Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large skillet, melt the butter over medium heat until it turns golden brown and gives off a nutty aroma.
• STEP 3.Add the garlic and cook for another minute until fragrant.
• STEP 4.Remove the skillet from heat and let it cool slightly.
• STEP 5.In a food processor, combine the pistachios, basil, Parmesan cheese, lemon juice, and the brown butter mixture. Pulse until smooth.
• STEP 6.Drain the cooked pasta and return it to the pot. Add the chickpeas and the pesto sauce. Toss until well coated.
• STEP 7.Serve the pasta hot, garnished with extra pistachios and Parmesan cheese.
• STEP 8.Enjoy!

Cooking Tips

• Toasting the pistachios before blending them will enhance their flavor.
• If the pesto sauce is too thick, add a little pasta cooking water to thin it out.
• You can add some cherry tomatoes or roasted vegetables for extra color and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of water or olive oil to prevent it from drying out.
• Serve the leftovers with a fresh sprinkle of Parmesan cheese and a drizzle of olive oil.