Chickpea Pesto Pasta

Ingredients

• 1 cup chickpea
• 2 cups basil
• 0.25 cup pine nuts
• 2 cloves garlic
• 2 tablespoons lemon juice
• 0.5 cup olive oil
• 0.5 cup sun-dried tomatoes
• 8 ounces wheat pasta
• 0.25 cup nutritional yeast

Instructions

1. 1Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. 2In a food processor, combine basil, pine nuts, garlic, and lemon juice. Pulse until coarsely chopped.
3. 3With the processor running, slowly add olive oil until the pesto reaches a smooth consistency.
4. 4Add nutritional yeast to the pesto mixture and pulse until well combined. Season with salt and pepper to taste.
5. 5In a skillet, warm the chickpeas and sun-dried tomatoes over medium heat for 5-7 minutes.
6. 6Combine the cooked pasta with the chickpea and sun-dried tomato mixture in a large bowl.
7. 7Pour the basil pesto over the pasta mixture and toss until evenly coated.
8. 8Serve the pasta warm, garnished with additional basil leaves or pine nuts if desired.
9. 9Enjoy your nutrient-dense, Mediterranean-inspired Chickpea Pesto Pasta.
10. 10Store any leftovers in an airtight container in the refrigerator for up to 3 days.