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

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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!