Pasta with chickpeas and pesto is quick, easy, low cost and delicious. Ideal for a busy weeknight when you want dinner ready fast.
This is a great store cupboard meal, especially if like me you usually have half eaten jars of pesto in the fridge, literally always!
You can make this dish with fresh pesto if you prefer, it’s entirely up to you how much time and effort you want to put in. It tastes good made either way.
Ingredients for Pasta and Chickpeas
- 400g pasta – choose a short pasta like fusilli
- 400g can of chickpeas
- 4 tbs pesto – I usually use basil pesto from a jar for this recipe
- pinch of salt
- Parmesan cheese – for serving
How to make pasta with chickpeas and pesto
- Bring a pan of salted water to the boil, tip in the pasta, bring back to the boil and then simmer with the lid off for around 10-12 minutes depending on which pasta you’re using.
- For the last 5 minutes of cooking time tip in a can of chickpeas to warm them through.
- Once the pasta is cooked drain well in a colander and then tip it back into the pan. Stir through the basil pesto and then divide into bowls for serving.
Our pasta and chickpea recipe is really nice served scattered with grated Parmesan and with a tomato salad. Just sliced tomatoes drizzled with Balsamic vinegar and olive oil with a scattering of sea salt and black pepper. Nothing too time consuming.
Tasty food, simple and fast.
Make pasta and chickpeas your way
- Switch the chickpeas for borlotti beans or even frozen peas.
- Make this as pasta with chickpeas and spinach, stir freshly chopped or sautéed spinach through the pasta with the pesto.
- Try out different flavours of pesto – this works well with sun dried tomato pesto.
- Make pasta with chickpeas and feta cheese – just follow the recipe above and stir through crumbled feta cheese just before serving.
- If you love your pasta dishes really garlicky then create a delicious pasta with chickpeas and garlic, simply drizzle over a little infused garlicky olive oil just before serving.
- Leftovers can be packed into containers for packed lunch the next day.
More easy vegetarian pasta recipes to try
- Roasted cherry tomato pasta sauce – this is so sweet and sticky and delicious, perfect served with spaghetti and a scattering of Parmesan shavings.
- Pasta Pesto with Broad Beans and Feta– another quick and easy pasta dish, this is delicious made in the summer with freshly podded beans.
- Best Greek pasta recipe – one of my favourite easy pasta sauces, it’s so good and even tastes great cold next day!
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- 400g pasta - I use fusilli
- 400g can of chickpeas
- 4 tbs basil pesto
- pinch of salt
- Bring a pan of salted water to the boil, tip in the pasta, bring the pan back to the boil and then reduce the heat and simmer for 10 minutes. Stir the pasta every few minutes to stop it from sticking.
- For the last 5 minutes of cooking time - tip in a can of drained chickpeas.
- Once the pasta is cooked, drain and return to the warm pan, stir in the pesto and then divide between the four dishes.
Amount Per Serving: Calories: 453Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 121mgCarbohydrates: 69gFiber: 10gSugar: 6gProtein: 18g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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