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Chickpea & spinach pesto pasta

Ingredients:

450g Pangkarra Australian Chickpeas
1 X 375g Pangkarra Wholegrain Linguine
1/3 cup baby spinach leaves
Parmesan cheese to serve
 
Pesto:
1/3 cup Parmesan cheese (grated)
1 clove garlic
1/3 cup walnuts
2 cups baby spinach leaves
1 tsp salt
2/3 cup olive oil
 
Method:
Cook pasta as per cooking instructions on the back of pack. Grind cheese, and walnuts in food processor. Add garlic, olive oil, spinach and basil and blend. Add salt for seasoning. In a pot or bowl, combine cooked pasta with pesto, chickpeas, extra spinach leaves and sprinkle Parmesan cheese.  Serves 6 people.
 
Add chicken, chorizo, or salmon for a meat option.