Chickpea Pasta with Basil/Mint Pesto
Delicious, gluten-free chickpea pasta is paired with tasty basil/mint pesto, sweet tomatoes, peppery arugula and briny Kalamata olives.
Servings: 4
Ingredients
Basil/Mint Pesto
- 1 c. Fresh basil leaves/stems
- 1/2 c. Fresh mint leaves
- 1/4 c. Toasted nuts (almonds, pine nuts, walnuts)
- 1 Lemon, zested
- 1 Garlic clove, peeled
- 1/2 c. Grated parmesan
- 1/4 tsp. Kosher salt
- Several grinds Fresh black pepper
- 1/3 c. Extra virgin olive oil
Chickpea Pasta
- 1 lb. Chickpea pasta (dry)
- 1 pint Cherry or grape tomatoes, halved
- 3/4 - 1 c. Pitted Kalamata olives, halved (use more if you love olives)
- 2-3 handfuls Baby arugula
- 3-4 Tb. Feta, goat or parmesan (optional)
Instructions
For the Pesto:
- Add all ingredients (except olive oil) to the bowl of a food processor. Pulse until everything is finely chopped. While machine is running, slowly pour olive oil into the feeding tube. Stop when combined then transfer to a small bowl; set aside until ready to use. Note: if it seems just too thick, mix in a little more olive oil and/or a bit of lemon juice.
For the Pasta:
- Fill a large pot with water + 2 Tb. kosher salt. Bring to boil, add pasta and cook according to package directions, stirring frequently to avoid sticking. It typically takes 7-10 minutes, until cooked through and al dente). When done, reserve 1 c. pasta water then drain pasta in a colander and transfer to a mixing bowl.
- While pasta is warm, spoon in the pesto and mix. Little by little, add warm pasta water to smooth out the pesto and create a creamy texture. You may not need all of it, but you'll be glad you have it!
- Mix in tomatoes, olives and arugula, sprinkle with cheese (if using) and serve immediately. (Optional - sprinkle a little fresh lemon juice for extra freshness before serving.)
Notes
Feel free to swap out the mint for fresh parsley.
This salad will likely serve 4 as a main course (depending on how hungry you are and what you toss in), or 6-8 as a side dish.