This pasta is the perfect fall dish. It’s warm, and it uses the last of the garden produce like vibrant basil and juicy tomatoes.
Are you happy it’s fall? I am, because it means warm flannels, football games, apple cider, and more baking and eating since you gotta store up some fat for the winter, just like squirrels! Or is that just me? I’m always SO MUCH HUNGRIER in the fall and winter! At the same time, I’m super sad summer, with its warmth and no school, is over. What do you like more – summer or fall?
Back to pasta – I LOVE eating pasta in the fall. It’s a hearty, filling dish. This dish is no exception. Filled with toasty chickpeas, warm pasta, and fragrant pesto… It’s sure to satisfy! I love the roasted chickpeas so much that I eat them for snack! They’re also great with a veggie stir-fry.
I hope you love this pasta!
CHICKPEA PESTO PASTA
- 1 pound of your favorite pasta (I used spaghetti). Use gluten free pasta to make this recipe gluten free.
- 2 cans of chickpeas
- seasoning salt
- Pesto (recipe HERE)
- 2 tomatoes, to garnish
To make the pasta: Follow instructions on the back of the box or use these instructions!
Preheat the oven to 400 degrees F. Drain chickpeas and spread them out on a baking pan after you cover the bottom of the pan with a light layer of oil (I just used cooking spray). Sprinkle your favorite seasoning salt on top of them and roast them for 20 minutes, or until they’re brown and crispy.
Once the pasta is made, put it back in the pasta pot and pour in the pesto. Mix it all together and scoop it into bowls (yes I eat my spaghetti in a bowl – deal with it). Top with a few spoonfuls of roasted chickpeas and chopped tomatoes. Enjoy!