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Chickpea, lemon and rocket pesto pasta
Chickpea, lemon and rocket pesto pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick and delicious chickpea, lemon, and rocket pesto pasta ready in 20 minutes.
Ingredients:
  • 300g wholegrain spaghetti
  • 400g can chickpeas, rinsed, drained
  • 120g pkt baby rocket leaves
  • 125.00 ml fresh basil leaves
  • 20g (1/4 cup) finely grated pecorino
  • 2 garlic cloves, peeled, halved
  • 80ml (1/3 cup) lemon juice
  • 20.00 gm water
  • 80g (1/2 cup) drained peppadews
  • Pecorino, extra, shaved, to serve
  • Micro basil, to serve
Instructions:
  • Prepare the pasta in a generous amount of boiling salted water as per package instructions until perfectly cooked. Save 1/4 cup of the cooking liquid. Put the pasta back in the saucepan.
  • Process chickpeas, arugula, basil, pecorino cheese, garlic, lemon juice, and water until finely chopped. Season well. Slowly drizzle in oil until fully combined. Set aside 1/4 cup of the pesto mixture.
  • Pour the cooking water, peppers, and the rest of the pesto over the pasta and mix thoroughly. Serve the pasta in individual bowls, garnish each with a dollop of the reserved pesto, and sprinkle with extra pecorino cheese and micro basil.

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