One-Pot Creamy Pistachio Pasta by Feel Good Foodie

Penne

Ingredients

1 Package of Chickapea Penne
½ cup shelled pistachios
1 cup packed fresh basil leaves (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)

If you love cooking content, recipe developer and bestselling cookbook author Yumna Jawad aka @feelgoodfoodie has probably popped up in your social feeds. You might remember the video for her viral baked feta pasta, which is a staple dinner for the Chickapea team now! Yumna shares our passion for making healthy cooking simple and delicious, so we teamed up to create a one-pot weeknight dinner bursting with fresh flavors and this season's most popular nut. This One-Pot Creamy Pistachio Pasta is unique, full of aromatic basil, and so creamy! Toss it with Chickapea pasta for 24g of protein per serving.

Check out the full recipe on FeelGoodFoodie.net for more details, ingredient swaps and serving ideas!

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.