Chickpea Pasta with Pesto.
by Tanvi Parikh
Macros
- Total calories
- 331
- Protein
- 21 g
- Carbs
- 48 g
- Fat
- 11 g
- Fiber
- 12 g
- Sugar
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 673 mg
- Potassium
- 224 mg
- Vitamin A
- 2241 IU
- Vitamin C
- 19 mg
- Calcium
- 147 mg
- Iron
- 9 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 52 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 75 g Chickpea Pasta (uncooked)
- 1 cup Basil Leaves (packed)
- 1 tbsp Pine Nuts
- 2 Garlic (clove)
- ¼ tsp Sea Salt
- ½ Lemon (juiced)
- ¼ cup Water
Steps
Cook chickpea pasta according to the package.
While the pasta is cooking, add the basil, pine nuts, garlic, and sea salt to a food processor.
With the food processor running, slowly add the lemon juice followed by the water. Continue to blend for 20 to 30 seconds until pesto is smooth and emulsified to your liking. Taste and season with additional salt if needed.
Once the pasta is cooked, add the pesto to the pot and mix to combine.
Divide onto plates and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.