Chickpea Pasta with Lemony-Parsley Pesto

Chickpea Pasta with Lemony-Parsley Pesto

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.


Prep Time: 20 mins

Additional Time: 10 mins

Total Time: 30 mins

Servings: 2

Yield: 2 servings

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


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)


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.

Nutritional Info:

Serving Size About 1 3/4 cups

calories630total fat 45g saturated fat 6g sodium 511mg total carbohydrate 48g dietary fiber 12g total sugars 10g protein 17g vitamin c 61mg calcium 122mg iron 8mg potassium 490mg

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