Chickpea Spaghetti with Homemade Pesto
Chickpea Spaghetti with Homemade Pesto
35 minutes total
THIS SCRATCH MADE PESTO USES FRESH BASIL, GRATED PARMESAN CHEESE, ARUGULA, GARLIC, AND EXTRA VIRGIN OLIVE OIL.
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti |
| 1 | Clove garlic |
| 2 | Cups arugula, packed |
| 12 | Basil leaves |
| 2/3 | Cup Parmigiano-Reggiano cheese, grated |
| ½ | Cup sliced almonds |
| 5 | Tablespoons extra virgin olive oil |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta according to package directions reserving ½-cup pasta cooking water.
Step 2
Meanwhile, in a food processor add cheese, garlic, basil, arugula, salt, pepper, and process until greens are finely chopped, add oil and pulse a few times. Place in a large bowl and dilute with ½-cup pasta cooking water.
Step 3
In a nonstick skillet sauté almonds until lightly golden, set aside.
Step 4
Drain pasta and toss with pesto in the bowl. Top with toasted almonds and serve.