NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 cup canned chickpeas

0.5 cup frozen green peas

1 cup fresh spinach

4 tbsp nutritional yeast

0.25 tbsp hemp seeds

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, drain and rinse the canned chickpeas, then pat them thoroughly dry with a paper towel.

• 3

  In a small skillet over medium heat, lightly toast the chickpeas with a pinch of sea salt until they are warm and slightly golden.

• 4

  In a high-speed blender or food processor, combine the frozen green peas, fresh spinach, nutritional yeast, hemp seeds, olive oil, lemon juice, garlic, sea salt, and black pepper.

• 5

  Pulse the mixture, adding 1 to 2 tablespoons of the hot pasta cooking water as needed, until a smooth and velvety pesto forms.

• 6

  Drain the pasta and return it to the pot, then fold in the spinach-pea pesto and the toasted chickpeas until well combined.

• 7

  Serve immediately while warm, garnished with an extra crack of black pepper if desired.