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Green Pesto Pasta with Crispy Chickpeas
Quick · 5–15 min

Green Pesto Pasta with Crispy Chickpeas

A fast walnut pesto, chickpea pasta and a handful of crispy chickpeas for crunch. It looks like date night and takes less time than picking a show to watch.

Kid-friendly · how to serve it to kids
Hands-on
15 min
Hands-off
10 min
Total
25 min
Dishes
3
26gprotein536cal67gcarbs21gfatper serving · $2.59
Skillstove · blender · air-fryer

Method

  1. 1

    Boil the pasta in well-salted water until just tender. Scoop out a cup of the water before draining.

  2. 2

    Meanwhile, pat the chickpeas dry and fry in the oil over medium-high, shaking the pan, until crisp.

  3. 3

    Blend the basil, walnuts, nutritional yeast, oil, lemon, garlic, water and salt into a smooth pesto.

  4. 4

    Toss the hot pasta with the spinach and pesto, loosening with pasta water until it coats every piece. Top with the chickpeas.

Storage

Pasta keeps 3 days. Store the crispy topping separately so it stays crunchy.

Good to know
  • Nut-free? Use pumpkin seeds instead of walnuts. Same creaminess, a little earthier.

For little ones

Feeding kids plant-based

Call it green pasta. Kids love the color.

Their portion: about half your servingabout 290 cal · 14 g protein of their 19 g a day

Nutrition

per serving
Calories
536
Protein
26g
Carbs
67g
Fat
21g
Fiber
19g
Sodium
510mg
Contains tree nutSoy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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