High Protein Chickpea Pasta & Vegan Pesto

Inspiration can come from anywhere, and the inspiration for this particular simple dish came from a delicious sample I tried yesterday at Costco.  This was my first time trying Banza pasta, and I really liked both the taste and the fact that each serving has 25 grams of protein and 13 grams of fiber!  As a brand marketer, I also applaud their bright, simple and clean packaging.  For this dish, I made the pasta w/ a classic vegan pesto w/ some fresh summer basil from our local farmer’s market.  It’s a great easy and healthy summer dish and can also be jazzed up w/ some veggies if you like.

Ingredients:
Pasta:
1. 1 packet of Banza pasta (makes 4 servings)


Pesto:
1. 1 bunch of basil (I used Tomatero Farm’s organic basil)
2. 1/2 cup of extra virgin olive oil
3. 1/4 cup of nutritional yeast
4. 3/4 cup of walnuts
5. 1 large garlic glove
6.  Squeeze of lemon juice
7. Himalayan sea salt – generous sprinkles, and taste and add more to your liking

Directions:
1. For pasta, just follow the instructions on pack (boil water + add pasta for 7-9 minutes and then strain).
2. For pesto, put all ingredients in a food processor for about 1 minute.  Taste it and adjust to your liking (if it’s thicker than you like, add more olive oil, if it’s not salty enough, add a few more sprinkles).  Note that when you store the pesto in the fridge it can thicken and I like to add a little more olive oil and mix after storing.
3.  For each serving of pasta, add  a couple heaping spoons of pesto and mix well.

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