Vegan Pistachio and Lemon Pasta
Pistachios have long been one of my favorite nuts. Their flavor is so unique and they sport a gorgeous green hue. Unfortunately, I don't live in an area that grows pistachios, so I try not to eat them too often. But in this recipe, I wanted to treat myself and showcase pistachios in all their glory.
I adapted this recipe from last winter's Creamy Lemon and Spinach Pasta. To make that pasta extra creamy, I used heavy cream and mascarpone. In this recipe, I opted for a vegan replacement, using coconut cream in place of the diary. Coconut cream is a great vegan cream replacement that works well in almost any recipe. If you can't find coconut cream (or if you know a great local dairy farmer), feel free to use 1 cup of heavy cream instead of coconut cream.
To incorporate the pistachios, I ground them up and added them to the cream sauce. This addition gives the pasta a deeper, more savory flavor. Then, I finished off the dish with a generous squeeze of lemon juice and a bit of lemon zest. The brightness from the lemon perfectly compliments to the nutty pistachio flavor. The result is a cozy and flavorful pasta that’s perfect for a weeknight meal!
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Time: 30 minutes
Makes: about 6-8 servings
Special equipment: blender or food processor
Ingredients
3 large garlic cloves, minced
1 cup coconut cream
2/3 cup shelled pistachios, ground
16 oz (1 pound) dried rigatoni pasta
2 bunches rainbow chard, about 10 stalks or 6 cups, roughly chopped
1/4 cup lemon juice
Lemon zest for topping
Methods
First, prep your ingredients. Mince the garlic cloves, grind the shelled pistachios in a blender or food processor, and roughly chop the chard. Set those aside. Then, start boiling the pasta according to package instructions.
While the pasta is boiling, place a large saute pan over medium heat. Add about a tablespoon of olive oil along with the minced garlic to the pan. Once the garlic is fragrant, add the coconut cream and ground pistachios. Stir frequently while the pasta continues to cook. If the sauce thickens before the pasta is done, turn off the heat.
Once the pasta is almost al dente (just undercooked), add the chopped chard and lemon juice to the sauce. Sauté over medium low until the chard wilts. Then, use a slotted spoon to scoop the pasta into the sauce. It is okay (and even preferable) if a little pasta water gets into the sauce. Stir to combine. If you added too much pasta water, turn the heat the medium and let the water evaporate until the sauce is your desired consistency. Eat up! Top with a bit of lemon zest or roughly chopped pistachios.
Sustainability Tips
Pistachios: If you live in an area where pistachios are grown (like the west coast of the U.S.), try to find local and/or organic pistachios. Buying organically and locally will ensure that your produce doesn't contribute to pesticide contamination or excessive greenhouse gas emissions during travel.
Garlic, Chard and Lemon: Make sure these are in season when you make this dish (late winter is perfect). This will make it easier to buy organically and as locally as possible. Buying organically and locally will ensure that your produce doesn't contribute to pesticide contamination or excessive greenhouse gas emissions during travel.