This is a classic, and I think it’s a perfect “garden party” sort of food. Plus, it makes your kitchen smell like basil, which is always a bonus. This recipe serves 4-6.
If you’re using dried chickpeas, soak them overnight then cook and set them aside. Otherwise, canned works too!
Cook your bowtie pasta, 1.5 cups dried.
Make some almond “parmesan”: crush 1 cup raw almonds (slivered or whole) until powdered. Shake them up in a bag with some kosher salt and garlic powder to taste. (Just a dash of each spice will usually do it for me.)
In your blender/food processor, toss in 1 packed cup fresh basil, 1/3 cup almond “parmesan”, 2 small-medium cloves of garlic, and 1/4 cup olive oil. Blend until consistent and creamy, adding in olive oil as needed. (Note: if you want to use pine nuts, toss in 1/4 cup pine nuts and just 2 tbsp of the almond parmesan. I’m not a fan of pine nuts, and they’re expensive, that’s why I didn’t include them in the original recipe. Honestly, it tastes good either way you do it.)
Toss 3 cups chickpeas with the pasta and the pesto. Serve warm or cold.