Pesto Pasta with Roasted Chickpeas
Ingredients
- cooked pasta of choice
- cherry tomatoes, halved
Pesto
- 2 cups fresh basil leaves
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1/4 cup water (add more if needed)
Roasted chickpeas
- 1 cup cooked chickpeas
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tsp dried parsley
- salt and pepper, to taste
Preparation
Pesto
Add the basil, cashews, garlic cloves, lemon juice, nutritional yeast and sea salt to a blender or a food processor.
Slowly stream water into the blender or food processor until a creamy consistency is achieved.
Roasted chickpeas
Add the garlic powder, nutritional yeast, dried parsley, salt and pepper to a bowl.
Toss the cooked chickpeas in the seasonings until evenly coated.
Bake for 30 minutes at 180°C (350°F).
Assembly
In a large bowl, add the cooked pasta and the desired amount of pesto. Toss to combine.
Serve in your favorite Coconut Bowls with the roasted chickpeas and cherry tomatoes.
