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Thanks for stopping by! I'm Carol Aguirre MS, RD/LDN, a Registered and Licensed Dietitian/Nutritionist. We at Nutrition Connections (NC) teach the simplicity behind the science of nutrition & art of healthy living so you can live a nutritionally balanced life! Our mission is to inspire you to live your healthiest, happiest life. We believe health involves all aspects of physical, mental and social health and our goal is to inspire and educate you to make practical changes to live your best life. We look forward to getting to know you better...

Chickpea Pesto Pasta

Chickpea Pesto Pasta

By: Carol Aguirre MS, RD/LDN

Meatless Monday:Chickpea Pesto Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25minutes

Course: Main Entree

Cuisine: Vegan

Serves: 2


1. 8 oz chickpea pasta ( I used Banza shells)

2. 2 cups of baby kale

3. 1 cup of walnuts (separated)

4. 2 tbsp of nutritional yeast

5. 2 tbsp of lemon juice (fresh squeezed)

6. 2 cloves of garlic

7. 1/2 cup of cold pressed olive oil

8. Kosher salt to taste

9. Red pepper flakes to taste

10. 4 oz of canned no added salt chickpeas


1. Preheat the oven to 350 degrees. Place walnuts on a single sheet pan with aluminum foil. Bake for 5 minutes, turning once. Remove from oven and let cool.

2. Cook  pasta according to directions. Drain.


3. Take 1/2 cup of toasted walnuts, kale, nutritional yeast, lemon, garlic, and salt into blender or food processor. Pulse until chopped. Set to puree then add olive oil into mixture, blend thoroughly.


4. Toss warm pasta with the pesto. Top with remaining walnuts, add chickpeas, salt to taste, and red pepper flakes. Serve warm or at room temperature


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