Pesto Pasta with Roasted Chickpeas & Cherry Tomatoes | 15 Minute Meals | Summer Recipes | Buydeem

pesto

🥗Healthier: spinach pesto

💰Cheaper: homemade basil pesto

Spinach pesto reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and readily available.

Boil water in a large pot for the pasta.

Once the water is boiling, add the pasta and cook according to package instructions.

While the pasta cooks, gather fresh basil and cherry tomatoes from the balcony garden.

Wash the basil and tomatoes after harvesting.

In a bowl, combine half a can of rinsed chickpeas and some cherry tomatoes.

Season the chickpeas and tomatoes with garlic powder, salt, black pepper, and smoked paprika.

Add a little olive oil to the chickpeas and tomatoes and toss to combine.

Place the seasoned chickpeas and tomatoes in the air fryer at 400°F for 12 minutes, using the shake reminder feature.

In a food processor, combine fresh basil, garlic, walnuts, lemon juice, nutritional yeast, salt, and black pepper to make the pesto.

Blend the mixture, then slowly add olive oil while blending until smooth.

Once the pasta is cooked, drain it and reserve some pasta water.

Combine the warm pasta with the fresh pesto in a bowl, mixing well.

Add a splash of reserved pasta water to achieve a creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens