Kale Pesto Pasta with Roasted Chickpeas
User Reviews
4.8
22 reviews
Excellent
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Kale Pesto Pasta with Roasted Chickpeas
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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
roasted chickpeas
- 2 chickpeas 14 ounce cans, drained and rinsed
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
kale pesto pasta
- 4 cups kale chopped, green
- 4 garlic cloves
- 1 cup Parmesan Cheese finely grated
- ½ cup pine nuts toasted
- salt kosher salt
- black pepper kosher salt
- ½ lemon juice freshly squeezed
- ½ teaspoon red pepper flakes crushed
- ½ to ¾ cup olive oil
- 1 pound bucatini pasta
- ½ cup water reserved pasta water
- parmesan for topping, extra
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!
Genuine Reviews
User Reviews
Overall Rating
4.8
22 reviews
Excellent
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