August 30, 2012

Walnut Pesto Pasta with Tomatoes & Chickpeas

So yesterday, I posted a recipe that included sweet potatoes, as per a request on our Facebook page.

The Roasted Sweet Potatoes with Walnut Pesto combines flavors of summer with the savory pesto (fresh herbs, lemon, garlic) and sweet potatoes, reminiscent of the flavors of the upcoming fall season.  So yum.

So after my mom and I inhaled the sweet potatoes last night, I had all this leftover pesto.  I immediately thought of pasta.  Actually, I immediately thought, "Hooray!  I can use this stuff for tomorrow's dinner and not have to freaking cook!"  Then after that, I thought, PASTA!

So I searched the fridge and pantry and found some multi-grain pasta, spinach, grape tomatoes, and a can of chickpeas.  Dinner was done and I barely had to use any brain cells to put it together.

I LOVE pesto - especially on pasta.  This oil-free pesto is super light too - and bulked up with the tomatoes, spinach and chickpeas - it's amazing.  I could literally eat this every single night of my life.

Easy, yummy, perfect.

Love & Kale,


Walnut Pesto Pasta with Tomatoes & Chickpeas
Serves: 2

Print here.

  • 1/2 box Multigrain Pasta
  • Leftover Walnut Pesto, about 3/4 cup (recipe here)
  • 2 cups spinach, roughly chopped
  • 1 cup grape tomatoes
  • 1/2 can chickpeas
  1. Make pasta according to package directions.
  2. Toss cooked pasta with remaining ingredients.  Garnish with a little lemon zest, if desired, and ENJOY!

Umm....make pasta and throw everything together! DONE!

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