Roasted Chickpea and Pesto Pasta

by Collette White | 6 August, 2019

Good Morning friends, Happy Tuesday! I hope this finds you all well. As mentioned in some of my previous recipes shared, I am on a bit of a roll with easy, tasty and inexpensive meals. Here is another one for you. I love Pesto so much, when I have the ingredients I make a massive batch and freeze it into portions for quick meals like this. I LOVE the slight crunch of the roasted chickpeas in this meal (and have to stop myself eating them all once out of the oven), however if you don’t have time to roast the chickpeas, you can always add them once they are just rinsed. I hope you love this meal as much as my family. 

Ingredients

Pesto

½ bunch basil (approx. 60g)

60g baby spinach

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Pasta

420g tin chickpeas – drained and rinsed well

1 tspn paprika

1 tspn cumin

½ tspn chilli flakes (or cayenne pepper)

¼ tspn salt

¾ cup frozen corn kernels

¾ cup frozen peas

20 green beans halved

100g baby spinach – extra

500g pasta of choice

Method

Pesto: Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Set pesto aside.

Preheat oven to 180c. Line a tray with baking paper.

On the tray place the chickpeas and sprinkle evenly with paprika, cumin, chilli and salt. Bake for 30-40 minutes until golden and crunchy. Set aside.

In a heat proof bowl place the corn, peas and beans. Cover will boiling water and sit for 5-10 minutes. Drain thoroughly.

Meanwhile cook pasta as per packet. Drain and place in a large serving bowl.

In the serving bowl with the pasta place all the ingredients. Pesto, drained corn, peas and beans. Cooked chickpeas and extra baby spinach. Stir gently until thoroughly combined.

Serve immediately.

Serves 4-6

Notes

This is a great base for a vegetarian pasta meal – you can add your favourite ingredients depending on taste and food intolerances eg top with shaved parmesan or feta or mix through halved cherry tomatoes or sun dried tomatoes. The delicious options are endless! 

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,