Savory Pesto Pasta

This pesto is "presto" within minutes! This fresh pesto sauce is paired with chickpea pasta. Pasta made with chickpeas is a fibrous and protein-packed pasta alternative that can help stabilize blood sugar levels more than consuming regular pasta. The nutritional yeast substituted for Parmesan cheese offers a savory flavor while providing much-needed B vitamins.

But, for an even lower carbohydrate version of this delicious pasta dish, experiment with making zucchini noodles or other vegetable-based alternatives. Be sure to take advantage of seasonal basil when available by doubling or tripling this recipe and storing extra pesto sauce in the freezer for later use.

For added convenience, use an ice cube tray to portion the extra pesto to pop into your cooking whenever needed. Add pesto to salad dressings, vegetables, pasta, lean proteins, and more. Easy, peasy, pesto!

Makes: 4 servings
Serving Size: 2 oz
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients for savory pesto pasta

• 8 oz chickpea rotini pasta
• 1 ½ cups fresh basil leaves
• 2 tbsp pine nuts
• 1 tbsp fresh lemon juice
• 1 tbsp nutritional yeast (can substitute with Parmesan cheese)
• ¼ tsp salt
• 1 ½ tbsp olive oil

Directions for savory pesto pasta

1. In a food processor, add basil, pine nuts, lemon juice, nutritional yeast, salt, and olive oil. Blend until smooth.
2. If the pesto sauce is thicker than desired, add 1 tbsp of water as desired.
3. In a large pot on high heat, boil water and cook chickpea pasta according to instructions for approximately 10 minutes.
4. Drain the pasta and add sauce to the pot. Mix until fully combined.
5. Serve and enjoy!

Scroll down to see the nutrition facts for this recipe!