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Easy • Vegetarian

Speedy Lemon Pesto Pasta with Roasted Chickpeas

This bright and delightful pasta comes together in minutes, featuring a zesty lemon pesto and crispy roasted chickpeas for a satisfying vegetarian meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Easy
Speedy Lemon Pesto Pasta with Roasted Chickpeas

When you're craving something fresh, flavorful, and incredibly quick, this Speedy Lemon Pesto Pasta with Roasted Chickpeas is your answer! It's a vibrant, vegetarian meal that's packed with zest and satisfying textures. Plus, it's so simple, you'll wonder why you haven't made it sooner!

Ingredients

Yield: 4 servings

For the Roasted Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

For the Pasta

  • 12 oz spaghetti or your preferred pasta
  • 1/2 cup store-bought basil pesto
  • Zest and juice of 1 lemon
  • 1/4 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Cherry tomatoes, halved, for garnish (optional)
  • Fresh basil leaves, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the drained chickpeas with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, stirring halfway, until crispy.

  3. Step 3

    While chickpeas roast, cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water.

  4. Step 4

    In a large serving bowl or the empty pasta pot, combine the pesto, lemon zest, lemon juice, and reserved pasta water. Whisk until well combined to form a loose sauce.

  5. Step 5

    Add the drained pasta and 1/4 cup grated Parmesan cheese to the sauce. Toss well to coat the pasta evenly.

  6. Step 6

    Divide the pasta among serving bowls. Top generously with the crispy roasted chickpeas. Garnish with halved cherry tomatoes and fresh basil leaves if desired, and serve with extra Parmesan.

Tips

  • If your pesto is very thick, you might need an extra tablespoon or two of pasta water to thin the sauce.
  • Leftovers are great cold as a pasta salad!
  • For a non-vegetarian option, you can add cooked, shredded chicken instead of chickpeas.

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