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To achieve the perfect al dente texture for your pasta, start by bringing a large pot of salted water to a rolling boil. The general rule of thumb is to use about 1 tablespoon of salt for every 4-6 quarts of water. This not only enhances the flavor of the pasta but also helps it maintain its texture during cooking. Once the water is boiling, add your pasta and stir immediately to prevent sticking.

Creamy Pesto Chickpea Pasta

Discover the delicious and nutritious world of creamy pesto chickpea pasta! This easy and versatile dish combines fresh basil, protein-packed chickpeas, and your choice of creamy texture, making it perfect for vegetarians and vegans alike. Whether you opt for heavy cream or coconut cream, each bite offers a delightful blend of flavors. With simple steps and customizable ingredients, this recipe is great for any occasion and sure to impress everyone at your table!
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Ingredients
  

12 oz (340g) pasta of your choice (penne or fusilli work great)

1 can (15 oz) chickpeas, drained and rinsed

1 cup fresh basil leaves

1/3 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/4 cup pine nuts (you can substitute with walnuts or sunflower seeds)

2 garlic cloves

1/3 cup extra virgin olive oil

1/2 cup heavy cream (or coconut cream for a dairy-free version)

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Fresh basil leaves and additional Parmesan for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a little extra olive oil until you reach your desired consistency.

      Make it Creamy: In a medium saucepan over low heat, combine the blended pesto with the heavy cream. Stir until warmed through but not boiling. If you want it creamier, you can add some reserved pasta water to the mixture.

        Mix Chickpeas: In the pan where you combined the pesto and cream, add the drained chickpeas and mix well. Cook for about 2-3 minutes to heat the chickpeas through.

          Combine Pasta and Sauce: Add the cooked pasta to the saucepan, tossing it gently with the pesto-chickpea mixture until fully coated. If it seems too dry, add a bit more reserved pasta water to achieve your desired consistency.

            Final Touches: Season the pasta with salt, pepper, and red pepper flakes (if using) to taste. Stir well to combine.

              Serve and Garnish: Plate the creamy pesto chickpea pasta, garnishing with additional Parmesan cheese and fresh basil leaves. Drizzle with a little extra olive oil for a finishing touch.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings