Kale Pesto Pasta with Roasted Chickpeas

Name: Kale Pesto Pasta with Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 people
Ingredients: 2 14 ounce cans chickpeas, drained and rinsed; 2 tablespoons olive oil; kosher salt and pepper; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon dried oregano; 4 cups chopped green kale; 4 garlic cloves; 1 cup finely parmesan cheese; ½ cup pine nuts; kosher salt and pepper; ½ lemon; ½ teaspoon crushed red pepper flakes; ½ to ¾ cup olive oil; 1 pound bucatini pasta; ½ cup reserved pasta water; extra parmesan

User Reviews

4.8

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 to 6 people
Course
Main Course
Cuisine
American

Kale Pesto Pasta with Roasted Chickpeas

Kian Mendoza

Report

This kale pesto pasta is deliciously vibrant and cozy. Kale pesto made with lots of parmesan and garlic is twirled into hot pasta, served with crunchy chickpeas on top and a handful of extra cheese. Delish!

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Ingredients

Servings

roasted chickpeas

2 14 ounce cans chickpeas, drained and rinsed
2 tablespoons olive oil
kosher salt and pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano

kale pesto pasta

4 cups chopped green kale
4 garlic cloves
1 cup finely parmesan cheese
½ cup pine nuts, toasted
kosher salt and pepper
½ lemon, juice freshly squeezed
½ teaspoon crushed red pepper flakes
½ to ¾ cup olive oil
1 pound bucatini pasta
½ cup reserved pasta water
extra parmesan, for topping

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Instructions

chickpeas

Preheat the oven to 425 degrees F.
Place the chickpeas on a towel and lightly towel-dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too.
Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more, until crispy.

kale pesto pasta

Bring a pot of salted water to a boil and cook according to the package directions. Remember to reserve the pasta water.
Combine the kale, garlic, parmesan, pine nuts, lemon juice, pepper flakes and a big pinch of salt and pepper in a food processor. Pulse until small crumbs remain and everything is combined. With the processor on, stream in the olive oil until the mixture comes together.
Place the hot pasta in a large bowl. Add in the kale pesto and toss continuously for 1 to 2 minutes, until every strand is coated. Drizzle in the pasta water and continue to toss. Sprinkle on some extract parmesan cheese and red pepper flakes.
Serve the pesto bucatini with a few spoonfuls of the roasted chickpeas on top. Add extra parmesan cheese. Serve!