Pistachio Pesto Pasta with Roasted Pumpkin and Chickpeas

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This rich and flavorful Brown Butter Pistachio Pesto Pasta with Roasted Pumpkin and Chickpeas is quickly becoming one of my favorite fall dishes. The nutty brown butter base and roasted chickpeas lend a warm, earthy tone to the pasta, beautifully complemented by the vibrant pistachio pesto. Caramelized roasted pumpkin adds sweetness, while a sprinkle of fresh parsley and extra pistachios bring a bright finish. This comforting autumn pasta is the perfect cozy meal—both satisfying and ready in under an hour!

Brown Butter Pistacchio Pesto Cavatappi with Roasted Pumpkin and Chickpeas

Why mix browned butter, pistachio, and roasted pumpkin? As fall approaches, we crave comforting, earthy flavors, and this combination delivers just that. If it were summer, I’d swap the pistachio pesto for something lighter, like roasted tomatoes with mozzarella or shrimp. But autumn calls for a different vibe—a warmer plate that goes beyond the pasta salads of warmer months. The roasted pumpkin adds a sweet, caramelized touch, while the pistachios bring richness, perfectly balanced by the nutty brown butter. Looking at traditional pumpkin dishes, I find that many are either overloaded with vegetables or repeat the same garlic-pumpkin or pumpkin-sausage mix. I think that this recipe brings fall to your table in a fresh, cozy way.

Why You’ll Like It

The earthy taste, colour and texture are a surprise all thanks to the combination of browned butter and pistachio. The color is lovely also thanks to the touch of basil leaves.
SO EASY! And it’s easy to jazz up this pistachio pasta – add proteins, veggies and spices.
I have tried them all: Cavatappi, bucatini, spaghetti, angel hair pasta.
Comfort dish for this fall!

For The Perfect Pistachio Pesto Pasta with Roasted Pumpkin

Browning the Butter: Be patient and whisk constantly. The butter will foam and crackle, and once it turns golden-brown and smells nutty, remove it immediately to avoid burning.
How To Get Crispy Chickpeas: Ensure the chickpeas are well-dried before roasting. Toss them with enough oil to coat but don’t overcrowd the baking dish, so they roast evenly.
Roast the Pumpkin: Cut the pumpkin into even-sized pieces to ensure they caramelize uniformly. Keep an eye on the oven to avoid burning the garlic or rosemary.
Blending the Pesto: Pulse the pistachios and chickpeas in short bursts to keep a bit of texture. You don’t want the pesto to be overly smooth—small chunks of pistachio add a nice crunch.
Reserve Pasta Water: There’s nothing better than this starchy water to loosen the pesto and coat the pasta without drying out the dish. Add little by little until you’re satisfied with the texture.

What You Need

Cavatappi or Bucatini Pasta: The curly shape of cavatappi or hollow bucatini holds onto the sauce, making each bite flavorful. You can substitute with spaghetti or short noodles if you prefer.
Pistachios: Shelled and roasted for a rich, nutty pesto. For a pistachios pesto – the pistachios cannot be substituted. However, you opt to make a basil pesto or a cilantro pesto swapping the pistachios with pine nuts, almonds or walnuts.
Chickpeas: Used both in the pesto for creaminess and roasted for a crispy topping. You could substitute with cannellini beans for a milder flavor.
Pumpkin: Provides natural sweetness and a velvety texture when roasted. Butternut squash works perfectly well.
Butter: The brown butter is difficult to imitate with any other ingredient. You can try and swap with a vegan butter but might not work as well. You can also opt to omit the brown butter and add some olive oil to the pistachio pesto.
Garlic: Adds depth to both the pesto and the roasted vegetables. Roasting the whole bulb mellows the sharpness and creates a rich flavor.
Lemon Zest & Juice: Brings brightness to the pesto, balancing the richness of the butter and pistachios. Lime can be used in a pinch.
Rosemary: Infuses the pumpkin and chickpeas with earthy, fragrant notes. Thyme or sage could also be used for a slightly different herb profile.
Olive Oil: Extra-virgin olive oil is particularly suitable both for roasting the vegetables and creating the pesto’s smooth texture.

Saving the Pistachio Pesto Pasta For Later

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, adding a splash of water or olive oil to loosen the sauce.
Freezer: The pasta itself doesn’t freeze well, but you can freeze the pesto separately in an ice cube tray for up to 2 months. Just thaw and mix with freshly cooked pasta. As for the roasted pumpkin and chickpeas, these can also be frozen and reheated in an oven or air fryer.
Meal Prep: If prepping in advance, roast the pumpkin and make the pesto ahead of time. Cook the pasta fresh before serving and toss with the pre-made components for the best texture.

Serving The Pistachio Pesto Pasta

This pasta is best served warm or at room temperature. Avoid refrigerating and reheating, as it will lose both its taste and texture. I like to time everything so the pasta finishes cooking just as the pumpkin and chickpeas come out of the oven, still piping hot.

Assembling the Pasta, Pesto, and Roasted Veg

To prevent the roasted pumpkin from getting mashed, try tossing the ingredients by gently shaking the skillet back and forth rather than using a spoon. If that’s tricky, you can carefully stir them or simply add the pumpkin and chickpeas directly to each bowl.

Plating the Pistachio Pesto Pasta

Garnishing this dish creates a stunning presentation—earthy tones paired with the vibrant, lime-colored pistachio pesto. Sprinkle with extra chopped pistachios, fresh parsley, and a pinch of red pepper flakes for a bit of heat.

Pairing

This dish pairs beautifully with:

- A crisp side salad or some crusty bread
- A light white wine, such as Sauvignon Blanc, which complements the richness of the brown butter and pesto
- Grilled chicken or pan-seared salmon
- A drizzle of light maple syrup dressing over the roasted pumpkin before adding the pistachio garnish
- Italian-style sausage, cut into bite-sized portions and roasted with the pumpkin

Health Info

Pistachio Pesto Pasta Recipe

Servings 4 people

Prep Time 10

Cook Time 40

Total Time 50

Description

Ingredients

For the pasta:

280 g cavatappi (or bucatini pasta)
½ cup reserved pasta water

For the pistachio pesto:

½ cup shelled roasted pistachios
½ can (200g) chickpeas rinsed and drained
5 leaves basil
1 clove garlic
1 tsp lemon zest from 1 small lemon
½ tsp salt plus more to taste
1 tbsp lemon juice from ½ lemon

For the brown butter:

60 g butter

For The Roasted Pumpkin and Chickpeas

400 g peeled pumpkin pieces
½ can 200g chickpeas, rinsed and drained
2 sprigs rosemary
4 tbsp olive oil
1 tsp garlic salt
1 tsp sweet paprika
1 whole garlic bulb

To garnish:

Extra chopped pistachios
Fresh chopped parsley
Rosemary leaves from roasting
½ tsp red pepper flakes

Instructions

Roast the Pumpkin and Chickpeas: Preheat the oven to 200°C (390°F). Slice off the top 2cm of the garlic bulb to expose the cloves. Place the garlic bulb, pumpkin pieces, and chickpeas in a baking dish. Drizzle with olive oil and season generously with garlic salt, paprika, and rosemary. Toss everything to coat evenly.
Squeeze the garlic: Roast for 20 minutes, then remove the garlic bulb and set it aside to cool for 5-10 minutes. Meanwhile, continue roasting the pumpkin. Once the garlic cools, squeeze the roasted garlic cloves on the pumpkin and chickpeas and toss evenly.
Caramelize the pumpkin: Continue roasting the pumpkin and chickpeas for another 10- 15 minutes, until the pumpkin is caramelized and the chickpeas are crispy (total 40 minutes). Keep the rosemary leaves for garnish.
Make the Brown Butter: In a large skillet, melt the butter over medium heat. Whisk constantly as the butter crackles and foams. After a few minutes, it will turn golden-brown and release a nutty aroma. Remove from heat and set aside.
Prepare the Pistachio Pesto: In a food processor, combine the pistachios, garlic, lemon zest, lemon juice, and salt. Process until the pistachios are finely ground. Add ½ can of chickpeas and pulse until blended. Taste and adjust salt if needed.
Cook the Pasta: While the pumpkin and chickpeas are roasting, cook the pasta according to the package instructions. Before draining, reserve ½ cup of the pasta water. Drain the pasta and return it to the pan.
Assemble the Pasta: Add the cooked pasta to the large skillet with the brown butter and slowly stir in the pistachio pesto. Add a splash of the reserved pasta water to loosen the sauce if needed. Toss in the roasted pumpkin, crispy chickpeas, and red pepper flakes. Mix well to combine.
Garnish and Serve: Divide the pasta between bowls. Garnish with extra chopped pistachios, fresh parsley, rosemary leaves, and a sprinkle of red pepper flakes.