Chickapea Pasta Pesto Salad

Chickapea Pesto Salad with Egg

Have your health and eat well too! That is what we think about this new recipe for Chickapea Pesto Salad as named by Robyn from Simply Fresh Dinners! We are delighted to be a part of a Simply Fresh Dinners Recipe as Robyn is always adding great, healthy meal choices to our tables. Using some left over walnut pesto from her recipe, she developed this tasty meal using Chickapea Pasta. Not only does this taste amazing it is also ready for 20 minutes which gives it our seal of approval

Chickapea Pesto Salad with Egg

Easy Walnut Pesto Chickapea Pasta with Blistered Tomatoes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Kale, fresh basil and blistered tomatoes meld beautifully with walnut pesto and Chickapea pasta.
  • ½ pound of spiral Chickapea Pasta
  • 3 tablespoons walnut pesto or regular jarred pesto
  • 1 pint of cherry tomatoes some halved, leave smaller ones whole
  • pinch of red pepper
  • 2 cloves of garlic minced (or just 1 clove if you're planning on some kissing!)
  • 1 package of baby kale
  • a handful of fresh basil chopped
  • ¼ Parmesan or Pecorino cheese
  1. Cook Chickapea Pasta according to directions, reserve ½ cup pasta water and drain. Place noodles in bowl.
  2. Make pesto according to directions.
  3. In a large skillet heat one tablespoon of olive oil.over medium-high heat, add the tomatoes, red pepper flakes and garlic and cook until tomatoes are blistered; 5-7 minutes. (Alternatively, you can roast the tomatoes for 5-10 minutes under 350 F)
  4. Add pesto to Chickapea Pasta and mix until well coated. Add pasta to tomatoes with kale, half the basil and pasta water and stir until warmed through and water is evaporated.
  5. While pasta is warming, cook your 4 eggs sunny side up.
  6. Serve immediately, topping each dish with one egg, chopped basil and parmesan cheese.
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