You know those nights where you stare into the fridge hoping for inspiration to strike? Yeah, me too. That’s exactly how this pistachio pesto pasta was born. I started tossing things into the food processor just to see what would happen, and friends I accidentally created my new favorite dinner. It’s creamy, a little spicy, has these crazy good crispy chickpeas on top, and comes together in literally 30 minutes. Let’s get into it.
Try my One-Pot Beef and Vegetable Pasta recipe.
Why You’ll Love This Recipe
Let me tell you why this bowl of goodness is about to become your new favorite:
1| Seriously Easy & Fast: From fridge to table in about 30 minutes. It’s perfect for those nights when you want something amazing without the wait.
2| Meal Prep Hero: The pesto and roasted chickpeas hold up beautifully in the fridge. Make a big batch on Sunday and enjoy awesome lunches all week.
3| Bursting with Flavor & Texture: We’re talking creamy pesto, al dente pasta, and those incredibly crispy, savory spiced chickpeas on top. It’s a total flavor and texture party in your mouth.
4| Naturally Dairy-Free (& easily vegan): No cheese in sight, but you’d never know it! The pistachios create a super rich and creamy pesto that everyone can enjoy.
5| It’s a Crowd-Pleaser: Whether you’re cooking for your family, roommates, or need a hit dish for a potluck, this recipe is a guaranteed win. It’s unique, vibrant, and downright delicious.
6| Kind to Your Wallet: Homemade pesto is way more affordable than the store-bought stuff, and this whole meal comes together for just a few bucks per serving. Winning
Try my Creamy Cashew Tomato Pasta recipe.
What You’ll Need To Make
Okay, let’s break down the rockstars that make this dish so unbelievably good:
1| Pistachios: Forget pine nuts! We’re using pistachios for our pesto base, and trust me, it’s a game-changer. They bring this incredible rich, buttery flavor and a gorgeous vibrant green color that just makes the whole dish feel fancy (without the fancy price tag!).
2| Cilantro & Jalapeño: This dynamic duo is here to wake up your taste buds! The cilantro gives the pesto a super fresh, bright vibe, while the jalapeño adds a subtle kick of heat that lingers in the best way possible. (P.S. Don’t worry, you can totally control the spice level by scraping out the seeds!)
3| Smoked Paprika Chickpeas: This is the secret weapon, folks! While the pasta cooks, we’re tossing chickpeas with smoked paprika and a few other spices until they’re perfectly crispy and packed with a smoky, savory flavor. They add an awesome crunch on top that you are going to be obsessed with.
Together, these ingredients create a pasta that is anything but boring. It’s creamy, crunchy, fresh, and savory all at once!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
Alright, let’s get cooking! This comes together so fast, you might just do a happy dance in your kitchen.
Step 1: Whip Up That Zesty Pesto
Grab your food processor (or a good blender) and throw in the cilantro, jalapeño, garlic, pistachios, lime juice, and olive oil. Now, give it a good whirl! Pulse it until everything is chopped up and starting to look saucy. If it’s looking a little thick, just trickle in a tablespoon of water at a time until it’s a lovely, spoonable, paste-like consistency. Give it a taste and season with salt and pepper until it makes your taste buds sing. Set this gorgeous green goodness aside.
Step 2: Pasta Party
Get a big pot of salted water boiling and cook your pasta according to the directions on the box. We want it al dente nice and firm to the bite! When it’s done, drain it and get ready to party.
Step 3: Crispy Chickpeas, Your New Best Friend
While the pasta is working, let’s make those chickpeas crispy and fabulous. Heat the teaspoon of olive oil in a skillet over medium heat. Toss in your drained chickpeas and sprinkle them with the garlic powder, onion powder, smoked paprika, salt, and pepper. Give them a good shake in the pan so they’re all dressed in those yummy spices. Let them hang out for about 5-7 minutes, shaking the pan occasionally, until they’re golden and have a satisfying crunch.
Step 4: Bring It All Together!
Okay, grand finale time! In a big bowl, combine your drained pasta with that incredible homemade pistachio pesto. Toss it all together until every single noodle is coated in green joy.
To Serve:
Divide the pesto pasta into bowls and crown each one with a generous heap of those crispy, spiced chickpeas. Get ready for the compliments to roll in! Dig in and enjoy
Glycemic Index (GI): Medium (Approx. 56-62)
Glycemic Load (GL): Medium (Approx. 18-22 per serving)
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Easy Ingredient Swaps
1| Not a cilantro fan? No problem! Swap it out for an equal amount of fresh basil or flat-leaf parsley. Basil will give it a more classic pesto vibe, while parsley will keep it fresh and green.
2| Out of pistachios? Walnuts, almonds, or even pepitas (shelled pumpkin seeds) make a great, affordable substitute and will still give you that creamy, nutty base.
3| Too spicy? If jalapeños aren’t your thing, try a milder poblano pepper or simply leave it out. For a different kind of kick, a pinch of red pepper flakes works too!
4| No lime? Lemon juice is a perfect 1:1 substitute and tastes just as bright and zesty.
5| Want to mix up the protein? Those crispy chickpeas are awesome, but you could also top your pasta with shredded rotisserie chicken, grilled shrimp, or even some pan-seared salmon.
6| Gluten-Free? Easy! Just use your favorite gluten-free pasta. The pesto and chickpeas are already naturally gluten-free.
The goal is to make this work for you! Have fun experimenting
Twist and Tweak Ideas
Want to mix things up? Here are some of my favorite ways to play with this recipe!
1. Change Up the Greens & Herbs
- Classic Italian: Swap the cilantro for fresh basil. It’ll taste more like traditional pesto but with that awesome pistachio twist.
- Peppery Kick: Try using arugula instead of cilantro. It’ll add a nice peppery punch!
- Lemony Brightness: Use fresh mint along with (or instead of) the cilantro for a super refreshing, bright flavor.
2. Get Cheesy (Even if it’s Vegan!)
- For vegetarians: A generous sprinkle of Pecorino Romano or Parmesan over the finished dish is never a bad idea.
- Vegan option: A tablespoon of nutritional yeast blended into the pesto adds a deliciously cheesy, savory depth.
3. Boost the Protein & Veggies
- Add more veggies: Toss in some roasted cherry tomatoes, sautéed zucchini, or baby spinach right at the end to wilt.
- Creamy protein boost: Stir in a can of rinsed cannellini beans or a few slices of chopped vegan sausage when you’re mixing the pasta and pesto.
4. Play with Texture & Toppings
- Extra Crunch: Finish your bowl with an extra sprinkle of chopped pistachios or a handful of toasted breadcrumbs for even more crunch.
- Creamy Drizzle: Add a simple drizzle of garlicky yogurt or vegan cashew cream on top to balance the spice and add a cool, creamy element.
5. Make It a Salad!
- Let the pasta cool completely and toss it with the pesto, chickpeas, and some chopped cucumbers, bell peppers, and red onion for a fantastic pasta salad perfect for picnics and potlucks.
The bottom line: Don’t be afraid to get creative! This recipe is super flexible and welcomes your own personal touch. Have fun with it.
Try my Lemon Avocado Pasta Bowl recipe.
Helpful Tips for Success
Want to make this dish absolutely perfect? Here are my tried-and-true tips:
1| Toast Those Nuts! For even more incredible flavor, give your pistachios a quick toast in a dry skillet over medium heat for 2-3 minutes before blending. It makes the pesto taste deeper and nuttier.
2| Save Your Pasta Water! Don’t pour it all down the drain! The starchy, salty water is liquid gold for thinning out your pesto and helping it cling to every noodle. Start with a ¼ cup and add more until it’s as saucy as you like.
3| Dry Those Chickpeas REALLY Well. This is the #1 secret for getting them truly crispy! After rinsing, pat them thoroughly with a clean kitchen towel or paper towels. The less moisture, the more they’ll crisp up and not just steam.
4| Don’t Overcook Your Pasta. Cook it just to al dente (following the package time). It’ll continue to cook a little when you mix it with the pesto, so this prevents it from getting mushy.
5| Taste As You Go! Pesto is all about balance. After you blend it, give it a taste. Need more tang? Add a squeeze more lime. More kick? Add another pinch of pepper flakes. Make it yours!
6| Make It Ahead: The pesto can be made up to 3 days in advance and stored in an airtight container in the fridge with a thin layer of olive oil on top to keep it bright green.
Happy cooking! I hope these tips help you make the most delicious pasta ever.
Try my Lemon and Herb Salmon Pasta recipe.
Budget-Friendly Tips
Want to make this delicious pasta without breaking the bank? Here are my favorite ways to save:
1| Nut Swap is Key: Pistachios can be pricey. Walnuts, almonds, or even sunflower seeds are much more affordable and still make a creamy, delicious pesto!
2| Use Dry Chickpeas: A bag of dry chickpeas is way cheaper than canned. Just remember to soak them overnight before you plan to cook! (1/3 cup dry ≈ 1 can, cooked)
3| Buy Store-Brand & Bulk: Opt for store-brand olive oil, pasta, and spices. Buying spices from the bulk bin section (instead of jars) can save you a ton if you only need a small amount.
4| Check Your Fridge: Got a lemon instead of a lime? Perfect swap. Have spinach or parsley that needs to be used? Toss it in instead of cilantro. Reducing food waste is the ultimate money-saver.
5| Stretch the Pesto: If you’re cooking for fewer people, you can easily use only 8 oz of pasta and still have enough flavorful sauce. It’ll be saucier, and you’ll get an extra meal out of your pesto ingredients!
6| Make Extra Chickpeas: While you’re roasting, make a double batch! They’re a fantastic, cheap snack or salad topper for the week.
Eating well on a budget is totally possible, and this recipe is here to prove it
Try my Creamy Spinach and Artichoke Chicken Pasta recipe.
How to serve it up
This pasta is fantastic all on its own, but if you’re looking to make it a full feast, here are my go-to pairing ideas:
1| Keep it Simple & Fresh: A light, crisp side salad is always a win. My Easy Lemon Vinaigrette Mixed Greens or a classic arugula salad with a squeeze of lemon balance the rich pesto perfectly.
2| The Perfect Garlic Bread: You can’t go wrong with a side of toasty garlic bread or warm ciabatta rolls for scooping up every last bit of pesto left in the bowl.
3| A Cooling Contrast: A dollop of ricotta or goat cheese on the side adds a lovely creamy, tangy element that cools down the spice from the jalapeño. (For vegan, try a swirl of plain vegan yogurt!)
4| Elegant Enough for Company: For a dinner party, serve it alongside grilled chicken, seared scallops, or lemony roasted asparagus. It instantly elevates the whole meal!
5| Perfect for Picnics & Potlucks: This pasta is delicious served cold or at room temperature as a pasta salad! It travels well and is always a crowd-pleaser.
No matter how you serve it, don’t forget the final flourish: an extra sprinkle of chopped pistachios and a little fresh cilantro on top for that restaurant-quality look!
Try my Creamy Lemon and Green Pea Pasta recipe.
Storage & Reheating Tips
Love leftovers? So do I! Here’s how to keep your pasta delicious for days:
Storing:
- Let the pasta, pesto, and chickpeas cool completely before storing.
- Best Method: Store each component separately in airtight containers.
- Pesto Pasta: Will keep in the fridge for 3-4 days.
- Pistachio Pesto (alone): Will keep for up to 1 week. Press plastic wrap directly on the surface or add a thin layer of olive oil to keep it from browning.
- Roasted Chickpeas: Store at room temperature in a paper towel-lined container for 1-2 days to maintain crispiness (or refrigerate for up to 4 days).
Reheating:
- For the Pasta: The microwave is easiest! Place it in a microwave-safe bowl, splash in a tablespoon of water or olive oil, and cover loosely. Heat in 30-second intervals, stirring in between, until warm. This helps keep it moist.
- For the Chickpeas: To bring back the crunch, re-crisp them in a dry skillet over medium heat for 3-5 minutes. The air fryer at 350°F (175°C) for 2-3 minutes also works great!
- Pro Tip: If the pasta seems dry after storage, stir in a little extra olive oil or a squeeze of fresh lime juice after reheating to wake up the flavors.
Try my One Pot Spinach and Salmon Pasta recipe.
Final Thoughts
And that’s it! Seriously, if I can pull this off on a busy weeknight, I know you can too. This dish just has a way of feeling fancy without any of the fuss. I really hope it becomes a regular in your rotation like it is in mine. Give it a shot, and let me know what you think! Happy cooking, everyone.
Recipe Card
Pistachio Pesto Pasta with Roasted Chickpeas
Creamy pistachio cilantro pesto tossed with pasta and topped with crazy delicious crispy spiced chickpeas. It's a flavor explosion you have to taste to believe!
Ingredients
For the pistachio pesto:
For the pasta:
Instructions
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Prepare the Pesto:
Place all pesto ingredients cilantro, jalapeño, garlic, pistachios, lime juice, and olive oil into the bowl of a food processor. Process until the ingredients are finely chopped and combined. While the processor is running, add water, one tablespoon at a time, until a thick, paste-like consistency is achieved. Season with salt and pepper to taste. Transfer to a bowl and set aside.
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Cook the Pasta:
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the manufacturer's package directions until al dente. Drain the pasta thoroughly.
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Roast the Chickpeas:
As the pasta cooks, heat one teaspoon of olive oil in a skillet over medium heat. Add the drained and rinsed chickpeas. Sprinkle evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are heated through and crisp.
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Combine and Serve:
In a large mixing bowl, combine the drained pasta with the prepared pistachio pesto. Toss thoroughly until the pasta is uniformly coated. Portion the pesto pasta into serving bowls and top each serving with the spiced, roasted chickpeas. Serve immediately.
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Chef's Note:
For optimal texture, ensure chickpeas are thoroughly dried after rinsing before roasting.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 58g20%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
