Chickpea Spaghetti with Homemade Pesto

This scratch made pesto uses fresh basil, grated parmesan cheese, arugula, garlic, and extra virgin olive oil.

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Beginner


Ingredients 4 Servings

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
  • Salt and black pepper to taste

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Instructions

  • Bring a large pot of water to a boil; cook pasta according to package directions reserving ½-cup pasta cooking water.

  • 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. 
  • In a nonstick skillet sauté almonds until lightly golden, set aside. 

  • Drain pasta and toss with pesto in the bowl. Top with toasted almonds and serve.

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