Whole Wheat Penne with Spinach Pesto and Chickpeas
serves 3 to 4
For the Pesto:
2 cloves of garlic, peeled
4 cups (loosely packed) spinach, washed and dried well
1/4 cup olive oil
1/2 cup parmesan, grated
For the pasta:
1 pound whole wheat penne, or other short pasta
1 clove garlic, minced
1 15oz can of chickpeas (a.k.a garbanzo beans)
1 sprig rosemary (optional)
extra parmesan for garnish
- While the water for the pasta is heating, make the pesto (or substitute store-bought basil pesto) by first grinding the garlic with a little salt and pepper in a food processor. Then add the spinach and lemon and grind again. Add the cheese and drizzle in the oil a little at a time until it is the consistency you like.
- In a small frying pan on medium heat, saute one garlic clove in a little olive oil until it just starts to brown.
- Add the (drained) chickpeas and the rosemary sprig. Cook, stirring only a few times, until the chickpeas have browned a bit - about 10 minutes.
- Toss the pasta with the pesto, chickpeas, and salt and pepper. Garnish with more parm. It's great warm or cold.