Teresa's Recipes
Gluten Free Chickpea Pasta with Fresh Basil Pesto
This sumptuous gluten-free pasta dish is a delightful play on the classic Italian Pesto Pasta. The key players in this recipe are the chickpea pasta, providing a hearty, gluten-free alternative to traditional pasta, and the homemade pesto sauce, a vibrant blend of fresh basil, pine nuts, and Parmesan cheese. The addition of cherry tomatoes adds a burst of tart sweetness, making this dish not only delicious but also visually appealing. This recipe harkens back to the lush green landscapes of Genoa, Italy, where pesto originated in the 16th century.
Ingredients
- 8 oz Chickpea Pasta
- 2 cups, plus extra for garnish Fresh Basil Leaves
- 2, peeled Garlic Cloves
- 1/2 cup Pine Nuts
- 1/2 cup, grated Parmesan Cheese
- 1/2 cup, plus 1 tablespoon for sautéing Extra Virgin Olive Oil
- 1 cup, halved Cherry Tomatoes
- to taste Salt
- to taste Black Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 30g
- Carbs: 55g
- Protein: 20g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a food processor, combine the fresh basil leaves, peeled garlic cloves, pine nuts, and grated Parmesan cheese. Pulse until well combined, scraping down the sides as needed.
- With the food processor running, slowly drizzle in the olive oil until a smooth, emerald green pesto sauce is formed. Season with salt and black pepper to taste.
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and sauté for 2-3 minutes, until they begin to soften and release their juices.
- Add the cooked chickpea pasta to the pan and toss with the cherry tomatoes.
- Pour the homemade pesto sauce over the pasta, tossing gently until all the noodles are well coated.
- Cook for an additional 2-3 minutes, until the dish is heated through.
- Serve the gluten-free chickpea pasta with fresh basil pesto hot, garnished with additional fresh basil leaves. For a bit of extra indulgence, sprinkle some extra grated Parmesan cheese on top.