Pesto Pasta with Crispy Chickpeas
Spaghetti tossed with fresh basil pesto and topped with crispy spiced chickpeas, cherry tomatoes and rocket. The 20-minute pantry pasta that punches way above its weight.
20 minEasy~699 kcal / servingItalian
Contains glutenContains dairyContains nuts
Nutrition
699 kcal
Calories
43 g
Protein
62 g
Carbs
31 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nuts
Ingredients · per serving
- 5 tbsp Basil pesto
- to taste Black pepper
- 200 g Spaghetti
- 30 g Parmesan
- 60 g Rocket
- 3 tbsp Olive oil
- 150 g Cherry tomatoes
- 400 g Tinned chickpeas
- 1 tbsp Pine nuts
- to taste Salt
- to taste Fresh basil
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
Instructions
- Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook to packet time.
- Drain the chickpeas and pat completely dry with kitchen paper. Heat 2 tbsp olive oil in a wide pan over medium-high heat. Add the chickpeas with smoked paprika, garlic powder, salt and pepper.
- Cook the chickpeas 8-10 minutes, shaking the pan often, until they're deeply crispy on the outside. Lift onto kitchen paper.
- Halve the cherry tomatoes.
- Scoop a mug of pasta water. Drain the pasta and return to the pot. Off the heat, stir in the pesto with 2-3 tbsp pasta water — the starch emulsifies it into a glossy sauce.
- Toss in the cherry tomatoes and rocket leaves.
- Plate the pasta. Top with the crispy chickpeas. Scatter grated parmesan and pine nuts. Drizzle with extra olive oil, a final scatter of fresh basil.
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