Ingredients
- ¼ cup butter
- 12oz Al Dente Carba-Nada Cavatappi
- ½ cup reserved pasta water
- 1 cup shelled roasted pistachios (+ ¼ cup extra chopped for serving)
- 4 garlic cloves
- zest of one lemon
- ¼ cup grated parmesan
- ⅓ cup extra virgin olive oil
- Healthy pinch salt and pepper
- 2 (15oz) can chickpeas, rinsed and drained
Instructions
- Brown your butter: In a large, deep skillet, melt butter over medium heat, whisking constantly. Once it crackles, foams, and turns golden amber, remove it from heat when it smells nutty. Set aside.
- Meanwhile, cook your cavatappi noodles according to package instructions. Make sure to reserve ½ cup pasta water when draining.
- Add pistachios, garlic, lemon zest, parmesan, olive oil, salt, and pepper to the bowl of a food processor then pulse until smooth and pistachios are finely ground.
- Add the chickpeas, prepared pesto and cooked pasta to the pan with the brown butter, then stir to combine. Add reserved pasta water if needed to help coat then toss well to combine.
- Divide pasta between bowls then top with extra chopped pistachios and enjoy!
