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Brown Butter Pistachio Pesto Pasta with Chickpeas
Ingredients
  • subheading: For the brown butter:
  • ¼ cup butter
  • subheading: For the pasta:
  • 10 ounces bucatini or spaghetti (or whatever pasta you have on hand)
  • ½ cup reserved pasta water
  • subheading: For the pistachio pesto:
  • ½ cup shelled roasted pistachios
  • 1 clove garlic
  • 1 teaspoon lemon zest, from 1 small lemon
  • ½ teaspoon salt, plus more to taste
  • Lots of freshly ground pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ teaspoon red pepper flakes
  • subheading: To garnish:
  • Extra chopped pistachios
  • Fresh chopped parsley
Steps
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