Roasted Leek & Pistachio Pesto Pasta
This roasted leek and pistachio pesto tossed with naturally gluten-free brown rice pasta is nutty, herby, and bright—an easy weeknight dinner that feels fresh and a little fancy without any extra effort.
Serves: 3-4
Prep: 15 min, Cook Time: 25 min
~10.5g Protein | ~340 Calories per Serving | Gluten-Free | Rich in Vitamin B6 and Folate
A satisfying meal or side that doesn't leave me dead on the couch after dinner.
I don’t know about you, but I hit that point in the week where I’m craving something green and fresh, but still cozy enough to feel like a proper dinner and not thinking about food the rest of the night. This roasted leek and pistachio pesto pasta hits that sweet spot every single time.
The roasted leeks bring this caramelized, sweet depth that makes the pesto feel special (without a ton of extra work), and the pistachios keep it nutty and rich in the best way. Tossed with brown rice pasta, it’s naturally gluten-free but doesn’t feel like you’re missing out on anything.
It’s the kind of meal I throw together when I want to feel like I’m eating something restaurant-y but in my sweats at home. Minimal dishes, bright flavors, and somehow even better cold out of the fridge the next day, the secret best part of this recipe. Honestly, it’s one of those recipes I don’t see myself getting sick of anytime soon.
Why Make These Yourself?
Why I Make These at Home (And Probably Always Will):
This is guilt-free to me because of how I feel afterwards. I’m someone who craves meals that are filling and satisfying but don’t leave me feeling sick or sluggish and I know I’ve said this before, but it’s true. This pasta keeps me out of the fridge for the rest of the night, and more importantly, it keeps me from spiraling into that old “food noise” mindset.
As someone who used to fear pasta (and yes, I really mean that), this dish feels like such a win. It’s cozy, flavorful, and satisfying, but I don’t get any of the mental chatter that used to come with eating a bowl of noodles. Why? Because I can stand behind every ingredient I put into it—real, whole foods that taste amazing and make me feel good.
Why It’s Good For You:
Leeks: Packed with prebiotics that support gut health, reduce bloat, and promote digestion.
Pistachios: Full of plant-based protein, fiber, and healthy fats to keep you full without feeling heavy.
Basil: Naturally anti-inflammatory and loaded with antioxidants to help fight free radicals.
Lemon: A bright boost of vitamin C that aids digestion and brings balance to richer ingredients.
Brown Rice Pasta: Gluten-free, fiber-rich, and hearty enough to feel like comfort food—minus the crash.
Vitamins, Minerals & Nutrients Rich in This Recipe:
Vitamin E — from pistachios and olive oil, a powerful antioxidant that helps protect cells and supports skin health.
Vitamin K — abundant in fresh basil and leeks, important for blood clotting and bone health.
Vitamin C — from basil and lemon zest/juice, supports immune function and collagen production.
B Vitamins (especially B6 and Folate) — found in brown rice pasta, pistachios, and leeks; important for energy metabolism and brain health.
Vitamin A (as beta-carotene) — present in leeks and basil, supports vision, the immune system, and skin health.
Magnesium in pistachios and brown rice pasta, important for muscle and nerve function.
Potassium from leeks and pistachios, helps regulate blood pressure and fluid balance.
Calcium from Pecorino Romano, vital for bone and teeth health.
Iron from pistachios and leeks, supports oxygen transport in the blood.
Let's Not Forget:
Healthy Fats: Predominantly heart-healthy monounsaturated fats from olive oil and pistachios, supporting cardiovascular health and anti-inflammatory benefits.
Good Carbohydrates: Complex carbs from brown rice pasta and fiber-rich leeks provide sustained energy and promote digestive health.
Roast the leeks:
Preheat oven to 400°F (200°C).
Trim dark green tops and roots, then slice leeks lengthwise. Rinse well to remove grit.
Place cut-side down on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
Roast for 20–25 minutes until tender and lightly caramelized.
Scoop & slice:
Once cooled slightly, scoop out the soft inner "meat" of each leek and set aside for the pesto.
Thinly slice the remaining roasted outer layers to mix into the pasta later.
Cook the pasta:
Cook brown rice pasta in salted water according to the lowest time on the package directions. You want it to be a little undercooked, so when you warm the sauce, it will finish and be perfect!
Reserve ½ cup of pasta water, then drain.
Pro-Tip: Rinse with cold water to stop the cooking process so the pasta doesn't get mushy
Make the pesto:
In a food processor, combine pistachios, basil, roasted leek centers, garlic, Pecorino, lemon zest, lemon juice (if using), salt, and pepper.
Pulse until finely chopped, then stream in olive oil while blending. Add splashes of pasta water for a silky, spreadable consistency if needed.
Assemble:
Toss the pasta back into the pot and set it at a low heat
Add the pesto and red chili flakes,
Feel free to add pasta water as needed for creaminess and your preference for the sauce consistency.
Fold in the sliced roasted leek layers. Taste and adjust seasoning.
Serve:
Top with extra Pecorino, chopped pistachios, or a drizzle of olive oil. Serve warm.
Tips from My Kitchen
I love adding a little extra Pecorino Romano or even crumbled goat cheese when I have it on hand. The tangy creaminess is unbeatable.
Leftover? I typically double this recipe so I can have it the next day over a bed of lettuce with heirloom tomatoes and artichoke hearts. My mouth is watering just thinking about it. (Picture Below!)
You can make the pesto ahead of time—it actually tastes better after a few hours—but toss it with the pasta just before serving so it stays silky.
This pasta is perfect on its own, but I also love serving it over arugula for a warm salad vibe or pairing it with grilled chicken for extra protein.
Leftover pesto is my secret weapon—I spread it on sandwiches, swirl it into soups, or toss it with roasted veggies for an instant flavor upgrade.
Storage
Pasta (assembled): Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
Pesto (alone): Keep in a sealed jar in the fridge for up to 5 days. Press plastic wrap directly onto the surface or drizzle a thin layer of olive oil on top to prevent browning.
Freezing pesto: Freeze pesto (without cheese) in ice cube trays, then transfer cubes to a freezer bag. Thaw and stir in cheese when ready to use.
Dietary Restrictions:
Dairy-Free: Replace the pecorino romano with nutritional yeast!
Gluten-Free: This recipe is gluten-free!
Vegetarian: This recipe is vegetarian!
Instructions
Base:
8 oz brown rice pasta, fusilli or penne are my go-to
Make about 4 cups cooked
2 medium leeks, trimmed and cleaned
1 tbsp olive oil, for roasting
Salt & pepper, to taste
Squeeze of lemon for garnish
2 tsp red pepper flakes
Pistachio Pesto:
1 cup roasted, unsalted pistachios
1 ½ cups fresh basil leaves, packed
1–2 cloves garlic
½ cup grated Pecorino Romano
¼ cup extra virgin olive oil
add up to 2 more tbsp if you want it to be thinner, I like mine to be on the thicker side
Zest of ½ lemon
1 tbsp fresh lemon juice
Salt & pepper, to taste
Ingredients
