Whole Wheat Pasta with Chickpeas & Pesto

Whole‑wheat pasta tossed in basil pesto with chickpeas and cherry tomatoes for a protein‑rich Italian meal.

Ingredients

• 12 oz whole‑wheat pasta
• 2 cups chickpeas
• 1 cup cherry tomatoes
• Pesto: basil, garlic, nuts, Parmesan, 1/3 cup olive oil, salt & pepper

Instructions

1. PREP AHEAD
2. - Bring large pot salted water to boil for pasta.
3. - Rinse canned chickpeas; halve cherry tomatoes.
4. - Blend pesto: basil, garlic, nuts, Parmesan, olive oil, salt, pepper.
5. - Set aside ½ cup pasta cooking water.
6. COOKING STEPS
7. 1. Cook whole-wheat pasta until al dente; reserve ½ cup water, then drain.
8. 2. Heat 1 Tbsp oil in deep skillet; add chickpeas and tomatoes; sauté 3 min until tomatoes blister.
9. 3. Add drained pasta and 4 Tbsp pesto; toss, dribbling reserved water as needed to create glossy sauce.
10. 4. Season with salt and pepper; serve hot, passing extra Parmesan at table.
11. (Active time ≈ 15 min | Total ≈ 20 min)

Nutrition Facts