Pasta with Roasted Chickpeas and Rocket Pesto
15 min 1 serving 900 kcal · 33 g proteinLevel: Intermediate
The nutritionist's note
The cooking water emulsifies the pesto: without it, the oil separates and does not coat the pasta. Roasted chickpeas stay crunchy, which completely changes the dish's texture.
Ingredients
1 serving
- whole-wheat pasta120 g
- cooked chickpeas150 g
- rocket60 g
- cashews30 g
- olive oil20 g
- garlic6 g
Method
- 1
Roast the chickpeas for 12 minutes at 220 °C with a drizzle of oil.
- 2
Blend the rocket, cashews, garlic and olive oil into a pesto.
- 3
Cook the pasta al dente and reserve a little cooking water.
- 4
Toss pasta, pesto and cooking water, then add the roasted chickpeas.
Nutrition facts
per serving
| Energy | 900 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 100 g |
| Fat | 39 g |
| Fibre | 17 g |
| Iron | 7.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
- legumes
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