Pesto Pasta with Grape Tomatoes & Chickpeas

March 23, 2017 by Kelly Dedeaux

Who’s ready for a delicious, easy dinner recipe that’ll please their whole family? I love that this is ‘simple’ enough that even the kids will be asking for more, but unique enough that it’s a refreshing change from the normal weeknight meal. Or am I the only one who gets sick of the same pasta and marinara sauce so often? Anywho, this Pesto Pasta with Grape Tomatoes & Chickpeas is such a fresh, filling meal that everyone will enjoy.

Doesn’t it look AMAZING?! I’m a huge fan of grape tomatoes, so when they can be served in a dish alongside pasta (another fave of mine), with the complimentary great taste of the pesto and chickpeas, I’m in dinnertime heaven!

Note: serves 4 to 6

Ingredients

1 (12 oz.) packet of Spaghetti
1 (15 oz.) can of Chickpea/Garbanzo Beans, drained and rinsed
1 (10 oz.) box of Grape or Cherry Tomatoes, halved
1 cup of Basil Pesto (store-bought or homemade)
2 to 3 fat cloves of garlic, minced
1 tablespoon of Olive Oil
Fresh Basil or Italian flat leaf parsley to garnish
Grated parmesan to serve

Instructions

Cook the pasta in salted boiling water for 9 minutes or according to package instruction. Drain and keep aside. Reserve about half a cup of the cooking water.
Heat a tablespoon of olive oil in a wide pan over medium heat. Add the minced garlic and let it sizzle for a few seconds. Add the drained chickpeas and sauté it for a couple of minutes, or till it is slightly golden.
Next add the halved grape or cherry tomatoes and cook for couple more minutes, or until the juices release. Add the spaghetti and give it a good toss. Take it off the flame.
Add the pesto and toss well to coat each strand. If needed add a splash of the reserved pasta cooking water to coat the pasta. Snip in some fresh Italian parsley for freshness.
Divide the pasta between 4 to 6 serving bowls. Garnish with grated parmesan and enjoy!

Note: Pesto tends to turn brown when exposed to heat, so before adding the pesto, take the pasta off the heat.

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