Spiced Chickpea & Vegetable Pasta with Spinach and Walnut Pesto
Cook and Prep Time: 30 minutes
Serves 4
You Need
- 12 oz. Legume-Based Pasta
- ½ cup Cherry Tomatoes
- Arugula, for garnish
For the Pesto
- 8 oz. Fresh Spinach
- ½ cup Walnuts
- 3-4 cloves Garlic
- 1 Lemon, juiced and zested
- Salt & Pepper, to taste
- 2 T Vegetable Stock
For the Vegetables
- 1 Red Onion, diced
- 1 Bell Pepper, diced
- 15 oz. Chickpeas, rinsed and drained
- 1 cup Green Beans, ends removed
- ½ cup Green Olives, Pitted
- 1 T Ground Cumin
- 1 T Ground Coriander
- 1 t Ground Cinnamon
- 1 t Chili Flakes (optional)
DIRECTIONS
- Rinse and chop the produce accordingly.
- Make the pesto. Place all ingredients in your blender, and pulse until smooth.
- Cook the pasta according to package instructions. Then, once al dente, run under cold water to halt the cooking process.
- Set a large skillet to medium-high heat. Once hot, add onion, bell pepper, and green beans. Cook for 4-5 minutes, then add the olives, chickpeas, and spices. Toss to coat and even combine for 2-3 minutes.
- Add ½ of the pesto and toss to combine, cooking for 2-3 minutes. Then add the pasta and the rest of the pesto, and toss it all together.
- Serve with fresh arugula and chopped tomatoes. Enjoy!