Vegan pesto pasta with artichokes & roasted chickpeas
This eye-catching dish works just as well for a romantic evening with your sweetheart as it does for a quick lunch in the afternoon. Topped with air fried or roasted chickpeas, these noodles have staying power.
Servings: 4 people
Cook pasta according to package directions.
While pasta is cooking, combine basil leaves, artichoke hearts, shelled pumpkin seeds, lemon juice, garlic, and white miso paste in a food processor until it is fully combined. Scrape down the sides, as needed, and continue processing until the pesto is mostly smooth.
After the pasta is finished cooking, drain in a colander.
Move the noodles to a large mixing bowl, and toss with extra virgin olive oil to prevent sticking (optional). Spoon the artichoke pesto over the pasta, and toss until evenly combined.
Serve pasta topped with air fried or roasted chickpeas.
The chickpeas can be cooked in the oven or air fryer. (Click on your preferred cooking device for full directions.)
If there are any remaining artichoke hearts in your jar, brown them in a skillet with a bit of additional oil, and serve them alongside the pasta. Simply bring a non-stick skillet to a medium high heat, add a light layer of organic canola oil, and put in the artichoke hearts. (You can put them in whole or sliced in half.) Allow them to cook until they brown on one side. Then flip and brown the other side.
Calories: 252kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg