Chickpea Pasta with Lemony-Parsley Pesto

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Sylvia Fountaine
EatingWell.com, April 2017

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Recipe Summary

total:
30 mins
active:
20 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook pasta according to package directions. Drain well.

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  • 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

Serving Size:
About 1 3/4 cups
Per Serving:
630 calories; protein 16.5g; carbohydrates 48.3g; dietary fiber 12g; sugars 10g; fat 44.9g; saturated fat 5.8g; vitamin a iu 7066.7IU; vitamin c 60.5mg; folate 92.2mcg; calcium 122.1mg; iron 8mg; magnesium 37.2mg; potassium 490.4mg; sodium 511.1mg.
Exchanges:

2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1/2 starch
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