Name: Chickpea Pasta with Lemony-Parsley Pesto
Prep time: 20 min
Total time: 30 min
Ingredients: 4 ounces chickpea penne or other penne pasta (about 1 1/4 cups dry); 1 bunch flat-leaf parsley (about 4 cups lightly packed), plus more for garnish; 3 cloves garlic; 0.33333334326744 cup extra-virgin olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 1 1/2 cups roasted root vegetables (see associated recipe)

Chickpea Pasta with Lemony-Parsley Pesto

5.0

(4)

4 Reviews

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.

By Sylvia Fountaine

Updated on November 12, 2021

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber High-Protein Low Added Sugars Low Sodium Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

4 ounces chickpea penne or other penne pasta (about 1 1/4 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
1 1/2 cups roasted root vegetables (see associated recipe)

Directions

Cook pasta according to package directions. Drain well.
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.
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.)
Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.

Associated Recipes

Sheet-Pan Roasted Root Vegetables

Nutrition Facts (per serving)

630	Calories
45g	Fat
48g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size About 1 3/4 cups
Calories 630
% Daily Value *
Total Carbohydrate 48g	18%
Dietary Fiber 12g	43%
Total Sugars 10g
Protein 17g	33%
Total Fat 45g	58%
Saturated Fat 6g	29%
Vitamin A 7067IU	141%
Vitamin C 61mg	67%
Folate 92mcg	23%
Sodium 511mg	22%
Calcium 122mg	9%
Iron 8mg	44%
Magnesium 37mg	9%
Potassium 490mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.