This 25-minute pasta side dish goes well with chicken or fish and can be served either warm or at room temperature. Kale and basil create a fresh-tasting pesto that is packed with protein and taste, thanks to the addition of chickpeas. We like shaved Parmesan sprinkled on the top, but feel free to add toasted pine nuts or walnuts for some crunch.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • For pesto, combine kale, basil, chickpeas, the finely shredded Parmesan, the lemon juice, oil, garlic, salt, and pepper in a food processor. Cover and pulse until starting to mix together; then process until finely chopped, scraping down the sides as necessary.

  • Meanwhile, cook pasta according to package directions. Drain well. Stir the pesto into the hot pasta. Fold the tomatoes into the pasta mixture. If desired, garnish with shaved Parmesan. Serve warm or at room temperature.

Nutrition Facts

154 calories; protein 6.2g; carbohydrates 21g; dietary fiber 3.6g; sugars 2.7g; fat 5.8g; saturated fat 1.4g; cholesterol 3.8mg; vitamin a iu 1432.5IU; vitamin c 19.3mg; folate 14.8mcg; calcium 94.9mg; iron 1.2mg; magnesium 37.9mg; potassium 225mg; sodium 177.1mg.

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Rating: 5 stars
I made this as instructed came out great. My friend who is very hesitant of healthy dishes was shocked how much he liked it and took leftovers home with him. Read More