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Fresh Chickpea Pasta Recipe with Roasted Spring Vegetables and Easy Pesto

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A quick and easy fresh chickpea pasta dish featuring roasted spring vegetables and a vibrant homemade pesto. This gluten-free, protein-packed meal is perfect for light, nourishing dinners.

Ingredients

Scale
  • 8 oz fresh chickpea pasta (recommend Banza)
  • 1 cup baby carrots, peeled and halved
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup baby zucchini, sliced lengthwise
  • 3 tbsp extra virgin olive oil, divided
  • Salt and pepper to taste
  • For the pesto:
  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts, toasted (or walnuts as a budget-friendly option)
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated (or nutritional yeast for dairy-free)
  • 1 tbsp fresh lemon juice
  • 1/3 cup olive oil
  • Pinch of salt
  • Optional garnish: extra pine nuts, grated Parmesan, or lemon zest

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss baby carrots, asparagus, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender.
  3. Bring a large pot of salted water to a boil. Cook fresh chickpea pasta for 3-4 minutes or according to package instructions until al dente.
  4. Drain pasta, reserving 1/4 cup (60 ml) of cooking water.
  5. In a food processor, combine basil, toasted pine nuts, garlic, Parmesan, lemon juice, and salt. Pulse until coarsely blended. Slowly drizzle in olive oil while processing until smooth but textured. Adjust seasoning as needed.
  6. Return pasta to pot or large bowl. Add pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed for a silky texture.
  7. Fold in roasted vegetables gently.
  8. Taste and adjust seasoning with salt, pepper, or lemon juice. Serve immediately, garnished with extra pine nuts or Parmesan if desired.

Notes

Do not overcook the chickpea pasta to avoid gummy texture. Reserve pasta water to help pesto coat the pasta smoothly. Roast vegetables with space on the pan to ensure caramelization. Toast pine nuts gently to avoid burning. For dairy-free pesto, substitute Parmesan with nutritional yeast.

Nutrition

Keywords: chickpea pasta, gluten-free pasta, roasted vegetables, pesto, spring vegetables, easy dinner, healthy pasta, protein-packed pasta

Find it online: https://sofiaspice.com/fresh-chickpea-pasta-recipe-with-roasted-spring-vegetables-and-easy-pesto/