SPAGHETTI WITH PESTO & LEMON ROASTED CHICKPEAS

By • April 1, 2014 0 Comments

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Author Notes: Making your own pesto may seem daunting and unnecessary. Why, you may ask, when there’s a perfectly good jar sitting in your kitchen cupboard? Well, as strange as this may seem – it’s bizarrely fulfilling. Four ingredients into a food processor. Add salt, pepper and water. Blend. You’ve got pesto; one that tastes a heck of a lot better than that lonely jar in your cupboard.Emily Tapp

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Serves 4

Pesto

  • 50 grams pine nuts
  • Large bunches fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 clove garlic
  • A pinches salt and pepper

Lemon-Roasted Chickpeas

  • Zest and juice of 1 lemon
  • 240 grams cooked chickpeas
  • 2 tablespoons extra virgin olive oil
  • A dashes salt & pepper
  1. For the pesto - Blend all ingredients in a food processor until smooth. Store in an airtight jar in the fridge for up to one week.
  2. For the lemon-roasted chickpeas - Preheat the oven to 180C.
  3. Drizzle the chickpeas with olive oil and toss with the juice and zest of the lemon – ensuring all the chickpeas are fully coated. Season.
  4. Roast for 20 minutes or until crispy.
  5. Cook the spaghetti according to the instructions on the packet (preferably wholewheat). Drain, then toss with the pesto and scatter with roasted chickpeas and extra basil leaves.

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