Chickpeas and Penne with Pecan Red Pepper Pesto
Elevate your pasta night with this vibrant recipe for Chickpeas and Penne with Pecan Red Pepper Pesto! This dish marries the hearty texture of al dente penne and protein-packed chickpeas with a luscious homemade pesto bursting with roasted red peppers, earthy pecans, fresh basil, and zesty lemon juice. Prepared in just 30 minutes, this recipe is a perfect blend of comfort and sophistication, offering a bold, nutty twist on traditional pasta sauces. The creamy, flavor-packed pesto clings perfectly to the pasta, with optional red pepper flakes adding a gentle kick of heat. Ideal for vegetarians and pasta lovers alike, this quick and easy dinner is a guaranteed crowd-pleaser. Serve it warm, garnished with extra Parmesan and fresh basil, for a meal that’s as gorgeous as it is delicious.
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Recipe Information
Ingredients
- 12 oz Dried penne pasta
- 15 oz Canned chickpeas
- 1 cup Roasted red peppers
- 1 cup Pecans
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese
- 2 Garlic cloves
- 0.5 cup Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the pecan red pepper pesto: In a food processor, combine the roasted red peppers, pecans, fresh basil leaves, Parmesan cheese, garlic cloves, olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using). Blend until smooth. Taste and adjust seasoning if necessary.
Drain the canned chickpeas and rinse them under cold water. Set aside.
In a large skillet, add the drained chickpeas and heat over medium heat for 2-3 minutes, stirring occasionally. Add the cooked pasta to the skillet and toss to combine.
Pour the pecan red pepper pesto over the pasta and chickpeas. Stir well to evenly coat the pasta and chickpeas with the sauce. If the pesto is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and serve the Chickpeas and Penne with Pecan Red Pepper Pesto immediately. Garnish with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 28.6 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1251 mg | 96% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2279 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
