I wanted to make something to use up some pesto I had in the fridge, and after looking through a few cookbooks I decided on this recipe. The pesto is mixed with some of the pasta cooking water and tossed with the pasta, and then the pasta is topped with a delicious tomato-chickpea sauce.
This was a very tasty meal that came together really quickly, making it great for a weeknight dinner.
Pesto Pasta with Chickpeas and Tomatoes
366 Delicious Ways to Cook Rice, Beans, and Grains, Andrea Chesman
2 tablespoons extra-virgin olive oil
2 shallots, minced
4 garlic cloves, minced
4 cups diced vine-ripened or canned tomatoes
1 cup dry white wine
1 cup chicken or vegetable broth
1/2 teaspoon hot red pepper flaked (I used just a dash)
Salt and freshly ground black pepper
2 cups cooked chickpeas, drained (I used canned)
1 pound orecchiette or shells
1/2 cup store-bought or homemade pesto
In a large skillet, heat the olive oil over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Increase the heat to high. Add the tomatoes, wine, and both, and cook until the sauce thickens, about 10 minutes. Add the hot pepper flakes and season to taste with salt and pepper. Add the chickpeas and cook another 5 minutes.
Meanwhile, cook the pasta until just al dente. Drain well, reserving a few tablespoons of the cooking liquid to thin down the pesto. Place the pasta in a large serving bowl. Thin the pesto with the reserved cooking liquid, add the pesto sauce to the pasta, and toss well.
To serve, spoon the pasta into individual bowls. Top with the tomato-chickpea mixture. Serve at once.
(Based on 4 serving:) 795 Calories, 26 grams Protein, 18.9 grams Fat, 1mg Cholesterol, 9 grams Dietery fiber, 243 mg Sodium, 108 mg Calcium