Ingredients
Instructions
Prep ahead
- bring large pot salted water to boil for pasta.
- rinse canned chickpeas; halve cherry tomatoes.
- blend pesto: basil, garlic, nuts, parmesan, olive oil, salt, pepper.
- set aside ½ cup pasta cooking water.
Cooking steps
Cook whole-wheat pasta until al dente; reserve ½ cup water, then drain.
Heat 1 tbsp oil in deep skillet; add chickpeas and tomatoes; sauté 3 min until tomatoes blister.
Add drained pasta and 4 tbsp pesto; toss, dribbling reserved water as needed to create glossy sauce.
Season with salt and pepper; serve hot, passing extra parmesan at table.
(active time ≈ 15 min | total ≈ 20 min)