Chickpea Spaghetti with Homemade Pesto

Name: Chickpea Spaghetti with Homemade Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

35 minutes

Weeknight Weekend Dairy/Cream Extra Virgin Olive Oil Garlic No Meat Chickpea and Red Lentil

THIS SCRATCH MADE PESTO USES FRESH BASIL, GRATED PARMESAN CHEESE, ARUGULA, GARLIC, AND EXTRA VIRGIN OLIVE OIL.

Ingredients

4 servings

1Box Barilla^® Chickpea Spaghetti

1Clove garlic

2Cups arugula, packed

12Basil leaves

2/3Cup Parmigiano-Reggiano cheese, grated

½Cup sliced almonds

5tablespoons Extra Virgin Olive Oil

To tasteSalt 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.