Creamy Pasta with Peas, Green Beans & Pistachios

This pasta dish is so creamy and delicious. The salty, meaty pistachios add some protein and are almost reminiscent of pancetta. Quick and easy… It’s the perfect weeknight dinner.

Creamy Pasta with Peas, Green Beans & Pistachios 

Ingredients

• 1 box pasta of choice

• 1 yellow onion, chopped 

• 2 cloves garlic, minced 

• 8 oz green beans, cut in half 

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp red pepper flakes

• 1 1/3 cups vegetable broth using Better Than Bouillon

• 2 tsp cornstarch (dissolved in a little bit of water)

• 2 cups frozen peas 

• 1 cup whole milk

• 1/2 cup salted pistachios, shelled and roughly copped

Directions

1. For the pasta, fill a large pot with water, season with salt, and place over high heat.

2. Meanwhile, in a large pan over medium heat, add about 2 tablespoons of olive oil. Add the garlic and onion and sauté for a couple minutes until onions become translucent and a little brown on the edges. 

3. Add the green beans, salt, pepper and red pepper flakes and sauté for about five minutes. 

4. Add the vegetable broth, milk, cornstarch mixture and frozen peas and let simmer for about five minutes until sauce has thickened. 

5. Once the water is boiling, add the pasta and cook according to package instructions. Drain and add pasta to the pan with the sauce.

6. Add the chopped pistachios (reserving some for on top if you’d like) and toss until the pasta is completely coated in sauce.

7. Enjoy!