Lemony Chickpea & Sun-Dried Tomato Pesto Pasta

Simone Peironnet | 5/4/2021

• prep time: 10 minutes
  

• cook time: 35 minutes
  

• total time: 45 minutes

Servings: 4

Ingredients:

• 1 Can Chickpeas
  
• 1/2 Lemon, juiced & zested
  
• 2 Tbsp Cannola Oil
  
• 1 Full Recipe Kale Pesto(recipe) OR 6.5oz Jar Pesto
  
• 1/2 Cup Chopped Sundried Tomatoes + Oil It's Packed In
  
• 1 lb Pasta
  
• 1/2 Cup Oat Milk
  
• Thyme, garnish
  
• Parmesian, garnish
  
• Pine Nuts, garnsih
  
• Salt & Pepper
  

Instructions:

1. Preheat oven to 425°F/230°C.
   
   
2. Line a baking sheet with tinfoil or parchment paper. Drain your canned chickpeas and place on baking sheet. Zest your lemon, and toss it with your chickpeas. Drizzle it all in cannola oil. Season with salt and pepper, toss it all to combine.
   
   
3. When your oven is up to temp, place chickpeas in the oven for 20 minutes, or until golden brown. Squeeze lemon juice you have over the chickpeas once removed from oven and roast.
   
   
4. While your chickpeas are baking, put on your pot of pasta water and make your pesto(recipe), if not using jarred pesto. When making pesto, add 1/4 cup of sundried tomatoes and all of the sundried tomato oil. If using a jarred pesto, mix in the sun dried tomato oil and finely chopped 1/4 cup of sundried tomatoes.
   
   
   
5. Heavily salt pasta water. Drop in your pasta once your water is boiling and cook until aldente. Before you drain your pasta, save a large scoop of the pasta water. Drain your pasta when aldente and return it to your hot pot with the heat off.
   
   
6. Add your fresh pesto, oatmilk, sun-dried tomatoes, and 1/2 cup pasta water to the pot. Using tongs, toss with your pasta until well integrated. Salt and pepper to taste.
   
   
7. Divide between your pasta between serving dishes. Top with crispy lemon chickpeas and optional parmesian. Garnsih with pine nuts. Serve hot and enjoy!