Pistachio Pesto Pasta with Roasted Chickpeas
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the pistachio pesto:
½ oz (15 g) cilantro
1 jalapeño, chopped
2 cloves garlic, peeled
2 oz (60 g) pistachios
1 lime, juiced
3 tbsp olive oil
salt & pepper, to taste
water as required
½ oz (15 g) cilantro
1 jalapeño, chopped
2 cloves garlic, peeled
2 oz (60 g) pistachios
1 lime, juiced
3 tbsp olive oil
salt & pepper, to taste
water as required
For the pasta:
12 oz (340 g) pasta of choice
1 tsp olive oil
1 x 14 oz (400 g) can chickpeas, drained & rinsed
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
salt to taste
¼ tsp black pepper
12 oz (340 g) pasta of choice
1 tsp olive oil
1 x 14 oz (400 g) can chickpeas, drained & rinsed
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
salt to taste
¼ tsp black pepper
Nutrition
(Per Serving)
Calories
386
Fats
13 g
Protein
9 g
Carbs
55 g
Instructions
- Add the pesto ingredients to a food processor and pulse to combine. Add water as needed to achieve a thick paste-like consistency.
- Cook pasta according to instructions on packaging.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the chickpeas, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for about 5 minutes or until the chickpeas are crispy.
- Mix the cooked pasta with the pesto and toss to combine. Serve the pasta hot, topped with the roasted chickpeas.