Pesto Pasta with Chickpeas

Busy weeknights call for simple dinners! Are you in need of a quick recipe, a meatless Monday option, or a savory meal that takes little to no time?

Our Pesto Pasta with Chickpeas delivers a big flavor without too much hassle. You can also dial up the protein or make it gluten-free by selecting different pasta options. It makes enough to satisfy 6 to 8 people (or enough to have leftovers at the ready later in the week).

Now, put on your apron, call the kids into the kitchen, and let’s get cooking!

You’ll need the following ingredients:

• 1 lb. (16 oz.) pasta, any shape
• 1 cup pesto
• 2 15 oz. cans chickpeas, drained
• 2 cups frozen peas, defrosted
• ¼ cup sundried tomatoes in oil, drained and chopped
• ¼—½ cup pine nuts (optional)

First, begin by cooking your pasta by following the package directions.

Drain and place the noodles back into the pot.

It’s time to mix in the flavor! Your little sous chef will love helping with this part. Pour the pesto in first and stir to combine. The pesto adds a ton of richness to the pasta. Smell that basil?

Next, add the chickpeas, thawed peas, and sundried tomatoes.

Once again, stir it well and warm the mixture throughout.

If you’d like, sprinkle the top with pine nuts to add a little extra texture before serving.

Remember, this part is optional and could be swapped for another garnish too. Crushed walnuts or a sprinkle of fresh parmesan would pair nicely with this pasta dish too.

Enjoy and save the recipe  for next time!