Creamy Pesto Pasta

 
 

Prep Time: 12 minutes// Cook Time: 10 minute

Total: 22 minutes// Serving: 2 cups

If you want a pasta dish that is creamy and nutritious, try my creamy pesto pasta, another four-ingredient recipe. It has good amount of protein and fiber. The secret to make this creamy pasta dish is to remove the chickpea skins and to puree the chickpeas with aquafaba (the liquid inside the canned chickpeas). For this recipe, the skins can be removed by just tossing the chickpeas in a colander while rinsing them. There is no need to worry if these chickpeas break apart during the toss since we will be pureeing them in a food processor. Discard the skins. The pesto sauce and the parmesan cheese you use will provide lots of flavor and saltiness so there is no need to add additional salt. You can use any type of pasta you like even though this recipe calls for bow tie pasta. Serve this pasta as a side dish. You can add more vegetables to this dish to increase your vegetable intake. Mushrooms, spinach, asparagus or bell pepper will go well with this dish.

 

Ingredients:

  • 1 can chickpeas (15.5 oz), drained

  • ¾ cup aquafaba (liquid reserved from one can of chickpeas)

  • 1 cup pesto sauce

  • ½ pound of dry pasta of your choice

Instructions:

  1. Cook the dry pasta per package instruction

  2. Place canned chickpeas in a colander and rinse with cold water

  3. Toss chickpeas in a colander. This helps to separate the chickpea skins, or you can rub chickpeas in between your thumb and second finger to remove the skins

  4. Discard chickpea skins

  5. Puree de-skinned chickpeas and aquafaba water in a food processor or a blender until smooth 

  6. Pour pureed chickpeas into a pan on the stove and cook over medium high heat

  7. Add pesto sauce to the pureed chickpea until the sauce becomes hot

  8. Add cooked pasta to the sauce in the pan

  9. Serve immediately