Vegetarian Pesto Pasta
Ingredients
The pasta
-
8
ounces
bowtie pasta or pasta of choice
-
1
tablespoon
extra virgin olive oil
-
1
medium
zucchini, sliced into half moons
-
1
tablespoon
Italian seasoning
-
15
ounces
canned chickpeas, drained and rinsed
-
¼
teaspoon
salt
-
6
ounces
pesto
-
¼
cup
pasta water
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
-
to taste
basil
-
to taste
Parmesan
The pesto
-
2
cups
basil leaves
-
⅓
cup
raw pecans or pine nuts
-
¼
cup
roughly chopped Parmesan
-
1
clove
garlic
-
3
tablespoons
lemon juice
-
¼
teaspoon
kosher salt
-
⅓
cup
extra virgin olive oil
Instructions
- Cook the pasta until al dente in well-salted water and reserve at least ½ cup of the pasta water.
- In a blender, pulse together the nuts, Parmesan, and garlic until mostly broken down.
- Add the basil, lemon juice, and salt to the blender, then drizzle in the olive oil while blending.
- Heat oil in a large skillet over medium-high heat and add the sliced zucchini, Italian seasoning, chickpeas, and salt.
- Cook the zucchini for 8-10 minutes until golden and cooked through.
- Combine the pesto with 3-4 tablespoons of reserved pasta water to thin it into a pourable sauce.
- Toss the cooked pasta with the pesto sauce, zucchini, and chickpeas, and garnish as desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
540
Total fat
26g
Total carbohydrates
61g
Total protein
17g
Sodium
326mg
Cholesterol
3mg
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