Pistachio Pesto Pasta with Roasted Pumpkin and Chickpeas
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!
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.