Pesto Pulse Pasta with Roasted Zucchini and Farro
This Pesto Pulse Pasta with Roasted Zucchini and Farro is a nutritious and flavor-packed meal that combines high-protein pulse pasta (made from lentils, chickpeas, or peas) with nutty farro, caramelized roasted zucchini, and a vibrant basil pesto. It’s light yet filling, bursting with Mediterranean flavor, and ideal for a healthy lunch or dinner.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Base:
200g (about 2 cups) pulse pasta (chickpea, lentil, or pea-based)
½ cup farro, rinsed
Salt for boiling water
For the Roasted Zucchini:
2 medium zucchinis, sliced into half-moons
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
For the Pesto Sauce:
3 tbsp basil pesto (store-bought or homemade)
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp reserved pasta water or warm water (for thinning)
¼ cup grated parmesan or pecorino cheese (optional)
For Garnish:
Fresh basil leaves
Crumbled feta or shaved parmesan
Toasted pine nuts or walnuts
Instructions
1. Cook the Farro
1. Rinse farro under cold water.
2. Boil in salted water for 20–25 minutes, until tender but slightly chewy.
3. Drain and set aside.
2. Roast the Zucchini
1. Preheat oven to 200°C (400°F).
2. Toss zucchini with olive oil, salt, pepper, and oregano.
3. Spread on a baking sheet and roast for 15–20 minutes, flipping halfway, until golden and caramelized.
3. Cook the Pulse Pasta
1. Cook pulse pasta in salted boiling water according to package instructions (usually 6–8 minutes).
2. Reserve ¼ cup of pasta water, then drain and set aside.
4. Prepare the Pesto Sauce
1. In a large skillet, heat olive oil over low-medium heat.
2. Add pesto, lemon juice, and a splash of reserved pasta water.
3. Stir to create a creamy, smooth sauce.
5. Combine Everything
1. Add cooked pasta, farro, and roasted zucchini to the skillet.
2. Toss gently to coat with the pesto sauce.
3. Add parmesan or feta and mix again.
4. Adjust seasoning with salt, pepper, and extra lemon if desired.
6. Serve
1. Plate the pasta and top with fresh basil, toasted nuts, and more cheese.
2. Serve warm or slightly chilled as a refreshing Mediterranean bowl.
Tips
Use whole-grain farro for more fiber and a nuttier flavor.
Add roasted cherry tomatoes or bell peppers for color and sweetness.
For extra protein, toss in grilled chicken, shrimp, or chickpeas.
To make it vegan, skip the cheese or use vegan pesto and nutritional yeast.
Serving Suggestions
A fresh arugula and cucumber salad
Garlic bread or olive focaccia
A drizzle of balsamic glaze for a tangy finish
frequently asked questions FAQs
Q1: What is pulse pasta?
Pulse pasta is made from lentils, chickpeas, or peas — it’s high in protein, gluten-free, and more nutrient-dense than regular wheat pasta.
Q2: Can I replace farro?
Yes! You can use quinoa, bulgur, or barley instead.
Q3: Can I make it ahead?
Absolutely — it stores well for up to 3 days in the fridge. Just reheat gently or enjoy cold.
⚡ Nutritional Information
Calories: ~480 kcal
Protein: 22g
Fat: 18g
Carbohydrates: 55g
Fiber: 10g
Sugars: 5g