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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


Ingredients: 

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

Instructions: 

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.

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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.

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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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