This is another winning recipe in my house – which for me means that I make my entire family the same thing for dinner and everyone eats it! Pesto is a delicious way to pack nutrition into any meal, especially pasta. It’s filled with good-for-you ingredients and disease-preventing antioxidants such as vitamins A and C, and it’s rich in heart healthy mono and polyunsaturated fats thanks to nuts and olive oil. Chickpea pasta is super high in protein, but if you want to add more, this is a great dish to throw in some grilled chicken or sausage.
- 2 cups fresh Basil, big stems discarded, rinsed and dried
- 1-2 Garlic cloves, crushed
- 3 tablespoons Pine nuts or Walnuts, lightly toasted in a dry skillet
- ½ cup Extra Virgin Olive Oil, or more
- ½ cup freshly grated Parmesan Cheese (optional)
- Salt and Pepper to taste
- 1-2 boxes of Banza Chickpea Pasta
- Prepare a pot with 4 quarts of water. Add a tablespoon of salt. Bring water to rapid bowl over high heat and stir pasta into boiling water. Stir periodically to keep from sticking and remove from heat just as the pasta is slightly undercooked. Before draining pasta, reserve about ½ – 3/4 cup of the reserved water, set aside, then drain the pasta and pour it back into the pot.
- In a food processor, combine the basil, garlic, nuts and about half the oil in a food processor or blender.
- Process, stopping to scrape down the sides of the container occasionally, and add the rest of the oil gradually.
- If you prefer a thinner pesto, add additional oil.
- Next, add about half of the reserved water into the pasta and then add the pesto. Turn heat on low and mix until thoroughly coated. If you want the sauce thicker, add a little more of the reserved water.
- Finally stir in the Parmesan cheese just before serving.