Chickpea Pasta With Lemony-Parsley Pesto Recipe

Cooking Directions

• STEP 1.Cook the chickpea pasta according to package instructions until al dente.
• STEP 2.In a food processor, combine the parsley, lemon juice, garlic, Parmesan cheese, and olive oil. Blend until smooth and creamy.
• STEP 3.Drain the cooked pasta and return it to the pot. Add the pesto sauce and toss to coat the pasta evenly.
• STEP 4.Serve the pasta in bowls, topped with toasted pine nuts and a drizzle of olive oil.

Cooking Tips

• Toasting the pine nuts adds a delicious nutty flavor to the dish. Simply heat a dry skillet over medium heat and add the pine nuts. Cook, stirring frequently, until they are golden brown and fragrant.
• If you prefer a thinner pesto sauce, you can add a little more olive oil or a splash of pasta cooking water to the sauce.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Store any leftover pesto sauce in a jar in the refrigerator for up to 1 week.
• Serve the Chickpea Pasta with Lemony-Parsley Pesto as a main dish or as a side dish with grilled chicken or fish.
• Garnish with additional Parmesan cheese and fresh parsley for extra flavor.