Chickpea Pasta with Lemony-Parsley Pesto

Chickpea Pasta with Lemony-Parsley Pesto

1 Review
From:, April 2017

We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 4 ounces chickpea penne or other penne pasta (about 1¼ cups dry)
  • 1 bunch flat-leaf parsley (about 4 cups lightly packed), plus more for garnish
  • 3 cloves garlic
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ cups roasted root vegetables (see associated recipe)


  • Prep

  • Ready In

  1. Cook pasta according to package directions. Drain well.
  2. Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.
  3. Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)
  4. Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.

Nutrition information

  • Serving size: About 1¾ cups
  • Per serving: 630 calories; 45 g fat(6 g sat); 12 g fiber; 48 g carbohydrates; 16 g protein; 92 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 7,067 IU vitamin A; 60 mg vitamin C; 122 mg calcium; 8 mg iron; 511 mg sodium; 490 mg potassium
  • Nutrition Bonus: Vitamin A (141% daily value), Vitamin C (100% dv), Iron (44% dv), Folate (23% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 lean protein, 1½ fat, 1½ vegetable, ½ starch

Reviews 1

October 15, 2018
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OMG! This is delicious! The flavors mingle so well but each still distinguishable. The roasted vegetables made this dish just right as you catch a bite of sweet potato, carrot or beet...very filling! I will definitely make this again...maybe cut the oil by a third. I've already sent the recipe to my daughter who is vegan. She's going to love it!
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