Creamy, vibrant, and oh-so-delicious, this dish brings pasta to the next level. With the simple goodness of chickpeas and a flavorful pesto, you’ll want to share this with friends and family. It’s perfect for any day of the week and makes a delightful meal with minimal fuss.

Why This Chickpea Pesto Pasta Is Great

This recipe stands out for its ease and comfort. It combines pantry staples into a warm, filling dish. The fresh basil pesto adds a lovely, bright flavor. The chickpeas give it a creamy texture, making it satisfying. It’s a quick meal that’s perfect for busy nights or relaxing weekends.

Simple Method for Chickpea Pesto Pasta

Making this pasta is simple and rewarding. You’ll cook your pasta to tender perfection and blend up a fresh pesto. Then, mix them together with chickpeas and a splash of pasta water. It’s all about quick steps to create something truly tasty.

What You Need

For the Pesto:

Fresh Basil Leaves: 2 cups, packed. This is the heart and soul of your pesto, providing that classic, vibrant, peppery, and slightly sweet flavour. Ensure they are fresh and bright green.
Pine Nuts: 1/3 cup. Toasted lightly, these add a characteristic buttery, slightly sweet flavour and creamy texture to the pesto.
Garlic Cloves: 2-3 large cloves, peeled. Adjust to your preference; these provide a pungent, aromatic kick. Roughly chop them for easier blending.
Parmesan Cheese: 1/2 cup, freshly grated. Use good quality Parmigiano-Reggiano for the best salty, nutty, and umami depth.
Extra Virgin Olive Oil: 1/2 cup, plus more if needed. A good quality EVOO will lend fruity, peppery notes and create a smooth emulsion.
Lemon Juice: 1 tablespoon, freshly squeezed. This brightens the pesto, balances the richness, and helps keep the basil green.
Salt: 1/2 teaspoon, or to taste. Enhances all the flavours.
Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Adds a subtle warmth.

For the Pasta and Chickpeas:

Pasta: 1 pound (450g) of your favourite shape. Rotini, fusilli, penne, or farfalle work wonderfully as their nooks and crannies capture the pesto beautifully. Whole wheat or legume-based pasta can boost the fibre and protein.
Canned Chickpeas (Garbanzo Beans): 1 can (15 ounces or approx. 425g), rinsed and drained. These add a wonderful creamy texture, plant-based protein, and fibre, making the dish more substantial.
Reserved Pasta Water: About 1 cup. The starchy water is liquid gold for helping the pesto emulsify and cling to the pasta, creating a silkier sauce.

Optional for Garnish: Extra Parmesan cheese, fresh basil leaves, a drizzle of olive oil, red pepper flakes, or toasted pine nuts.

Cooking Steps

Follow these simple steps to create your delicious Chickpea Pesto Pasta:

Cook your pasta according to the package instructions. Drain it but save about a cup of the pasta water.
In a blender or food processor, combine the basil, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until you have a creamy pesto.
In a large bowl, combine the warm pasta, chickpeas, and pesto. Add a bit of reserved pasta water to reach your desired consistency.
Toss everything together and enjoy!

Best Ways to Enjoy It

You can serve this pasta warm or at room temperature. A sprinkle of extra Parmesan on top makes it even better. Adding some fresh basil leaves can brighten up the dish. It pairs well with a simple green salad or garlic bread. Enjoy it for a casual dinner or even at gatherings with friends.

How to Store Chickpea Pesto Pasta

To keep your leftovers fresh, store them in an airtight container in the fridge. They will be good for about 3-4 days. For longer storage, you can freeze the pasta for up to 2 months. When reheating, add a splash of water to bring back some creaminess. Heat gently on the stove or in the microwave.

Helpful Cooking Notes

Use fresh basil for the best flavor.
You can toast the pine nuts for a deeper taste.
Adjust the garlic to suit your taste, add more for a stronger kick.
Feel free to add some cherry tomatoes or spinach for extra color.
If you need a nut-free version, swap pine nuts with sunflower seeds.

Variations & Swaps

For a lighter dish, use zucchini noodles instead of pasta.
Swap chickpeas for another bean, like white beans, for different textures.
Make it dairy-free by omitting Parmesan or using a vegan cheese alternative.

Common Questions

Can I make the pesto ahead of time?
Yes! You can prepare the pesto a few days ahead. Just store it in the fridge in an airtight container.

How do I freeze the pasta?
Once cooked and cooled, place it in an airtight container and freeze. It’s best eaten within two months.

What if I don’t like chickpeas?
You can replace them with any cooked protein you enjoy, like chicken or shrimp.

Can I use store-bought pesto?
Definitely! This saves time, though fresh pesto has a lovely taste.

What should I serve with this pasta?
It pairs well with salads, roasted vegetables, or just some garlic bread to soak up any extra sauce.