YOUR SOLIN GENERATED RECIPE
Pesto Pasta with Roasted Cherry Tomatoes
Tender chickpea pasta tossed in a creamy, protein-packed basil pesto and topped with blistered, juicy cherry tomatoes for a vibrant finish.
INGREDIENTS
2.5 oz Chickpea pasta
1 cup Cherry tomatoes
1 tsp Olive oil
0.5 cup Non-fat Greek yogurt
0.5 cup Basil
2 tbsp Hemp hearts
3 tbsp Parmesan cheese
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with olive oil, sea salt, and black pepper on the baking sheet.
Roast the tomatoes for 15 minutes until they are soft and the skins begin to blister.
While tomatoes roast, boil the chickpea pasta in salted water according to package directions, reserving 2 tablespoons of pasta water before draining.
In a high-speed blender or food processor, combine the Greek yogurt, basil, hemp hearts, parmesan cheese, and garlic.
Pulse the pesto ingredients until smooth, adding the reserved pasta water to reach a creamy consistency.
Return the drained pasta to the warm pot over low heat and stir in the creamy pesto until every noodle is well coated.
Gently fold in the roasted cherry tomatoes and serve immediately.