Avocado Pesto Pasta
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(43)
Ingredients
4 servings
- 1 pound pasta of choice (any shape, gluten-free if necessary)
- 1 15-ounce can chickpeas (rinsed, drained, patted dry)
- 4 tablespoons olive oil (divided)
- 1 ½ teaspoons salt (divided)
- 2 ripe avocados (peeled, and pit removed)
- ¾ cup fresh basil leaves (packed)
- 3 tablespoons lemon juice (fresh or bottled)
- 1 garlic clove (minced)
- ⅛ teaspoon ground black pepper
- 2 teaspoons garlic powder (for the chickpeas)
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Preparation
Step 1
Cook the pasta according to package directions.
Step 2
Meanwhile, in a skillet over medium-high heat, add the chickpeas, 1 tablespoon of olive oil, and 1/2 teaspoon of salt.
Step 3
Mix well, then cover the chickpeas and allow them to cook while you prepare the sauce, about 6-9 minutes.
Step 4
While the chickpeas are cooking, add the avocados, basil, lemon juice, 3 tablespoons of olive oil, garlic, 1 teaspoon of salt, and the black pepper to a blender or food processor. Blend until smooth and creamy.
Step 5
Give the chickpeas a stir. Once golden and crispy, turn off the heat, then toss them with the garlic powder.
Step 6
When the pasta is cooked, toss it with the avocado pesto sauce, then top with crispy chickpeas before serving.
Step 7
Enjoy!
Step 8
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