Chickpea Pasta with Kale Pesto

How to Make Chickpea Pasta with Kale Pesto

1. 1

   Step 1: Make the kale walnut pesto

   Add the kale, toasted walnuts, garlic, nutritional yeast, lemon zest and juice, olive oil, kosher salt, and black pepper to a food processor. Pulse until the mixture forms a coarse, spreadable pesto, stopping to scrape the sides as needed; add a tablespoon or two of water if it feels too thick. Taste and adjust lemon, salt, or pepper for brightness and balance.

   For this step

   • 4 cups (packed)Curly kale (stems removed, packed)
   • 1/3 cupWalnuts (toasted)
   • 2 clovesGarlic (cloves)
   • 1 largeLemon (juice + zest)
   • 1/3 cupExtra-virgin olive oil
   • 2 tbspNutritional yeast
   • 1 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Cook the chickpea pasta

   Bring a large pot of water to a rolling boil and season generously with salt (about 1 tbsp per 4 quarts). Add the chickpea pasta and cook until just al dente according to package directions, stirring occasionally to prevent sticking; reserve 1 cup (240 ml) of the pasta cooking water before draining.

   For this step

   • 12 ozChickpea pasta (dry)
   
3. 3

   Step 3: Combine pasta and pesto

   Return the drained pasta to the pot or a large skillet over low-medium heat and add about 1/2 cup (120 ml) of the reserved pasta water and the pesto. Toss vigorously to emulsify the oil into the water and coat the pasta; add more pasta water by tablespoons if the sauce needs loosening to create a silky coating.
   
4. 4

   Step 4: Adjust seasoning and rest

   Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if it needs more brightness. Let the pasta sit off the heat for 1–2 minutes so the sauces meld and the flavors develop.
   
5. 5

   Step 5: Serve and garnish

   Divide the pasta among bowls and finish with an extra drizzle of olive oil and a scattering of chopped toasted walnuts or a pinch of nutritional yeast for extra umami. Serve warm with lemon wedges on the side for anyone who wants an extra zing.
   

1. Add the kale, toasted walnuts, garlic, nutritional yeast, lemon zest and juice, olive oil, kosher salt, and black pepper to a food processor. Pulse until the mixture forms a coarse, spreadable pesto, stopping to scrape the sides as needed; add a tablespoon or two of water if it feels too thick. Taste and adjust lemon, salt, or pepper for brightness and balance.
2. Bring a large pot of water to a rolling boil and season generously with salt (about 1 tbsp per 4 quarts). Add the chickpea pasta and cook until just al dente according to package directions, stirring occasionally to prevent sticking; reserve 1 cup (240 ml) of the pasta cooking water before draining.
3. Return the drained pasta to the pot or a large skillet over low-medium heat and add about 1/2 cup (120 ml) of the reserved pasta water and the pesto. Toss vigorously to emulsify the oil into the water and coat the pasta; add more pasta water by tablespoons if the sauce needs loosening to create a silky coating.
4. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if it needs more brightness. Let the pasta sit off the heat for 1–2 minutes so the sauces meld and the flavors develop.
5. Divide the pasta among bowls and finish with an extra drizzle of olive oil and a scattering of chopped toasted walnuts or a pinch of nutritional yeast for extra umami. Serve warm with lemon wedges on the side for anyone who wants an extra zing.