Tomato Pesto Pasta with Green Beans, Chickpeas, and Bell Peppers
Whole-grain pasta tossed with chickpeas, green beans, and bell peppers cooked right in the pasta water, then coated in a fresh pesto built from Roma tomatoes, basil, pine nuts, nutritional yeast, and white miso. An easy one-pot dish that skips the separate sauce.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Italian
Nutrition (estimated)
per about 1.75 cups- Calories
- 480 kcal
- Protein
- 21 g
- Fat
- 12 g
- Carbs
- 78 g
- Fiber
- 14 g
- Sugar
- 10 g
- Sodium
- 260 mg
Ingredients
- garlic
- pine nuts or slivered almonds
- Roma tomatoes
- fresh basil
- nutritional yeast
- white miso paste
- whole-grain pasta
- green beans
- yellow bell pepper
- red or orange bell pepper
- chickpeas
- Nutty Parm 2.0
- red pepper flakes
Instructions
- Grind garlic and pine nuts to a paste in food processor. Add remaining pesto ingredients; process smooth. Stir in ⅓ cup hot water.
- Cook pasta per package, adding green beans 5 min before done and bell peppers 3 min before done; drain.
- Toss with chickpeas and pesto. Serve with Nutty Parm 2.0 and red pepper flakes.