Chickpea Pasta with Lemon Basil Pesto

Ingredients

• 300g chickpea pasta
• 2 cups fresh basil leaves
• 3 tablespoons nutritional yeast
• 2, minced garlic cloves
• 2 tablespoons lemon juice
• 1/4 cup pumpkin seeds
• 200g, halved cherry tomatoes
• to taste salt
• to taste black pepper
• as needed water

Steps

1. 1. Cook chickpea pasta according to package instructions until al dente. Drain and set aside.
2. 2. In a food processor, combine fresh basil leaves, nutritional yeast, minced garlic, lemon juice, and pumpkin seeds. Blend until a smooth paste forms, adding water as needed to achieve desired consistency.
3. 3. In a large mixing bowl, combine the cooked chickpea pasta and basil pesto, mixing well to coat the pasta evenly.
4. 4. Fold in the halved cherry tomatoes, and season with salt and black pepper to taste.
5. 5. Serve immediately, garnished with extra pumpkin seeds and fresh basil leaves if desired.

Notes

• The nutritional yeast provides a cheesy flavor while being dairy-free. Adjust the consistency of the pesto by adding more or less water.

Substitutions

• For a nut-free option, pumpkin seeds are a great alternative to traditional pine nuts in pesto.