Chickpea Pesto Pasta
A quick and healthy high-protein pasta dish featuring chickpeas and a vibrant pesto sauce that's perfect for any meal.
5 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
32g protein
62g carbs
15g fat
Ingredients
For 4 servings
- 12 oz chickpea pasta
- 15 oz canned chickpeas
- 1 cup frozen peas
- 2 cups spinach
- 1/2 cup basil pesto
- 1/4 cup parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic
- 1 lemon
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the chickpea pasta according to package instructions, then drain and set aside.
- 2
While the pasta is cooking, drain and rinse the canned chickpeas.
- 3
Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 4
Add the chickpeas and frozen peas to the pan, and cook for 3-4 minutes until heated through.
- 5
Add spinach to the pan and cook until wilted, about 1-2 minutes.
- 6
Stir in the cooked pasta, pesto sauce, and a squeeze of lemon juice. Toss to coat evenly.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot, garnished with grated parmesan cheese.
Cook it this week.
NeatEat plans Chickpea Pesto Pasta — and the rest of your week — around your budget, groceries included.