Pesto Chickpea Crunch Pasta
Ingredients
Scale
- 1 lb fresh or pre-cooked pasta (like refrigerated penne or rigatoni)
- 1/2 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes (halved)
- 1 cup sliced zucchini
- 1 1/2 cups rotisserie chicken (shredded, optional)
- 1 cup crispy roasted chickpeas (store-bought or homemade)
- Lemon zest (from 1 lemon)
- 1 garlic clove (grated)
- Feta crumbles
Instructions
- Cook or warm the pasta according to the package instructions.
- Toss the pasta with pesto, grated garlic, and lemon zest, adding a splash of pasta water if needed to create a smooth sauce.
- Gently fold in the cherry tomatoes and rotisserie chicken, if using.
- Finish with a sprinkle of crispy chickpeas and crumbled feta for added crunch.
- Just before serving, squeeze fresh lemon over the top for a bright touch!
Find it online: https://lifeandsprinkles.com/pesto-chickpea-crunch-pasta/