About the Recipe
vegan, gluten-free
The chickpea pasta gives this recipe a hearty protein punch, and the pesto is a throw-everything-in-and-press-a-button kind of meal.
KIDS IN THE KITCHEN: My boys like to pick the basil leaves off the stems and taste the pasta at different points to tell me when it's done, even when it’s not.
This recipe is so versatile! Try different combinations of greens to total 3 cups (baby spinach, baby kale, cilantro), pasta (quinoa, rice, red lentil), nuts and seeds (cashews, walnuts, pumpkin) to see what new creations awaken your family’s taste buds.
You can double or even triple the pesto and freeze it in ice cube trays. Pop the pesto cubes out for an easy weeknight meal.
With love from Lizz
Ingredients
12 ounces (340 g) uncooked chickpea pasta
3 cups (711 mL) fresh basil
1 garlic clove
1/2 cup (75g) raw & shelled sunflower seeds, soaked in water overnight
3/4 cup - 1 cup (110 - 250g) olive oil
1 Tbsp (15 mL) lemon juice
1/2 tsp (2.5 mL) each sea salt and fresh ground pepper, or to taste
Preparation
Place sunflower seeds in a bowl or jar and cover with water. Soak overnight at room temperature.
Bring a large pot of salted water to boil. Cook the pasta for 6-7 minutes.
Meanwhile, in a food processor, pulse basil leaves and garlic. Drain sunflower seeds and add them to the basil and garlic. Add olive oil and lemon juice. Blend until smooth. Add more olive oil if you like a smoother consistency. Add salt or pepper to taste.
Drain the pasta and stir in as much pesto as you like.