We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.
Ingredients:
4 ounces chickpea penne or other penne pasta (about 1 1/4 cups dry)
1 bunch flat-leaf parsley (about 4 cups lightly packed), plus more for garnish
3 cloves garlic
⅓ cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 1/2 cups roasted root vegetables
Directions:
Cook pasta according to package directions. Drain well.
Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.
Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)
Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.
