Protein-Packed Basil Pesto Pasta with Chickpeas
Italian-inspired vegetarian pasta featuring bright basil pesto, protein-rich chickpeas, and a touch of parmesan. The dish blends fresh herbs, tangy lemon, and a hint of olive oil for a vibrant, wholesome meal.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz whole wheat pasta
- 1 cups cooked chickpeas
- ½ cup fresh basil leaves
- ½ 1/4 cup grated parmesan cheese
- 1 cloves garlic
- ½ 1/4 cup extra-virgin olive oil
- ½ 1/4 cup pine nuts
- ½ tbsp lemon juice
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta in salted water until al dente, drain and reserve 1/2 cup pasta water.
- Blend basil, garlic, pine nuts, parmesan, lemon juice, salt, pepper, and olive oil to form pesto; thin with reserved water as needed.
Chef’s Pro Tips
- Toast pine nuts first for a richer aroma.
- Add extra chickpeas for more protein if desired.
- Finish with a squeeze of lemon for brightness.
Serving Suggestions
Serve with a side of steamed greens and a light green salad for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently and add a splash of pasta water to loosen.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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