8 posts tagged chickpea
One of the best things that comes with warm weather is the ability to cook with the freshest ingredients. There’s nothing better than a really juicy peach straight from the tree, or fragrant basil finally poking its leaves through the ground. (The latter finally happened for us!)
This recipe is all about paying homage to whole ingredients - there are a total of just FIVE in this, but the result is incredibly flavorful and light.
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.