Chickpea Pasta with Lemony-Parsley Pesto

Name: Chickpea Pasta with Lemony-Parsley Pesto
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; 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)

2 Ratings
2 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.

Sylvia Fountaine

Source: EatingWell.com, April 2017

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Recipe Summary test

active:

20 mins

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

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

Step 1
Cook pasta according to package directions. Drain well.

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Step 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.
Step 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.)
Step 4
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

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Hold_The_Sauce

04/23/2019

I'm really not big on writing reviews, but this was good. This was really good. This was my first dip into parsnips and I've never been big on sweet potatoes, but I'm on board now. The warm, fresh roasted veggies tossed with the warm pasta was amazing. The chickpea pasta I think is critical, gives it a slightly different flavor.

LYNDA

10/15/2018

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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Chickpea Pasta with Lemony-Parsley Pesto

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Associated Recipes

Nutrition Facts

Reviews (2)

All Reviews for Chickpea Pasta with Lemony-Parsley Pesto

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Chickpea Pasta with Lemony-Parsley Pesto

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Associated Recipes

Nutrition Facts

Reviews (2)

All Reviews for Chickpea Pasta with Lemony-Parsley Pesto