Pistachio Pesto Pollock & Chickpea Pasta

Farm fresh basil and roasted pistachios compliment this super healthy fish. A quick & easy crowd pleaser!

Pistachio Pesto Pollock & Chickpea Pasta

Wine Pairing:

Pinot Grigio

Active Time:

20-25 mins

Total Time:

25-30 mins



  • 8 oz basil
  • 3 cloves garlic
  • 1 lemon
  • 8 oz zucchini
  • 6 oz cherry tomatoes

Spice Mix

Proteins and More

  • 1 cup parmesan cheese
  • 2 tbsp roasted pistachios

Pantry Items

  • ⅓ cup + 1 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ¾ tsp black pepper
  • 1 tsp garlic powder

1: Preheat oven to 400ºF. Line a baking sheet with parchment paper.

2: Make pesto:

In a blender, combine all of the basil, peeled garlic cloves, zest and juice of the lemon, roasted pistachios, ⅓ cup olive oil, ¼ tsp sea salt, and ½ tsp black pepper.  Blend on high until pureed well. Scrape the sides if necessary to ensure all ingredients are evenly pureed.

3: Prep veggies:

Cut zucchini into ¼” half-moons and slice cherry tomatoes in half. Lay veggies on the baking sheet and sprinkle with ¼ tsp sea salt, ¼ tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Place zucchini and tomatoes close enough together to form a “bed” for the fish to lay on.

4: Cook fish & pasta:

  1. Rinse pollock fillets under cold water and pat dry with a paper towel. Cut in half to make shorter filets and sprinkle with ½ tsp sea salt and ½ tsp black pepper. Completely coat fish with half of the pesto. Lay fish on top of the bed of veggies on the baking sheet and place in the bottom rack of the oven for 12 minutes.

  2. Meanwhile, in a medium saucepan bring 4 quarts of water and ¼ tsp sea salt to a boil. Add chickpea pasta. Stir occasionally and let cook for about 5-7 minutes until al dente. Strain pasta and add immediately add 2 tbsp olive oil, other half of the pesto and parmesan cheese, saving some cheese for garnish. Gently toss.

5: Serve:

When fish and pasta are finished cooking, portion pasta onto 4 plates and top with veggies and fish. Garnish with remaining parmesan cheese. Bon appetit!

For Vegetarians

Use portobello mushrooms instead of pollock. Remove gills with a spoon and prepare in the same manner as the fish.