Recipe Image

Chickpea Pasta with Lemony-Parsley Pesto

  • 20 m
  • 30 m
Sylvia Fountaine
“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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/11/2019