Pistachio Pesto Pasta with Roasted Chickpeas (recipe)

Serves: 6 | Prepping time: 10 mins | Cooking time: 20 mins
This week we have a flavorful Pistachio Pesto Pasta with Roasted Chickpeas.

Chickpeas are high in iron, zinc, phosphorus and B vitamins, and are also a good source of folic acid. Folic acid is important for helping the body effectively produce new cells, as it plays a role in reproducing and synthesizing DNA.

Pistachios contain healthy fats and are a good source of protein, fiber and antioxidants. Moreover, they are rich in several nutrients in and can contribute to weight loss and heart and bowel health.

Try it for yourself and enjoy this delicious recipe!

What you need (ingredients)

  • For the pistachio pesto:
  • ½ oz. (15g) cilantro
  • 1 jalapeño, chopped
  • 2 cloves garlic, peeled
  • 2 oz. (60g) pistachios
  • 1 lime, juiced
  • 3 tbsp. olive oil
  • salt & pepper to taste
  • water as required
  • For the pasta:
  • 12 oz. (340g) pasta of choice
  • 1 tsp. olive oil
  • 1x 14 oz. (400g) can chickpeas, drained & rinsed
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. smoked paprika
  • salt to taste
  • ¼ tsp. black pepper

Nutritional values per serving

  • Nutritional values:
  • Kcal: 386
  • Fats: 13 gr
  • Carbs.: 55 gr
  • Protein: 9 gr
  • Fibre: 6 gr
Pistache pesto pasta met geroosterde kikkererwten
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How to make these pasta (how to prepare it)

  • Add the pesto ingredients to a food processor and pulse to combine. Add water as needed to achieve a thick paste-like consistency.
  • Cook pasta according to instructions on packaging.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add the chickpeas, garlic powder, onion powder, smoked paprika, salt & black pepper. Cook for about 5 minutes, or until the chickpeas are crispy.
  • Mix the cooked pasta with the pesto and toss to combine. Serve the pasta hot, topped with the roasted chickpeas.

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