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Pesto Chickpea Pasta

YIELD: 4 Servings

PREP TIME: 15 Minutes

This guilt-free pasta smothered in a creamy pesto sauce will satisfy that carb craving you’ve been having.  This simple dish is a quick and delicious way to indulge while packing on the nutrients you and your baby need.

The “pignoli” is a powerhouse offering the perfect balance of protein, fiber, and fat, the “good” kind.  The leafy greens of basil and spinach are packed with antioxidants and a myriad of vitamins and minerals.  The folate alone is a pregnancy superhero.  


  1. 1 cup Basil 
  2. 1 cup spinach 
  3. 5 tablespoons EVOO
  4. 3/4 cup Pecorino cheese
  5. 2-3 cloves of garlic 
  6. 1/3 cup of pine nuts 
  7. 1 lb of penne chickpea pasta Benefits : -Nuts are a powerhouse of protein/fat/ fiber -EVOO is a heart-healthy fat-Fresh herbs are a great antioxidant and will help support blood circulation-The spinach provides iron which will provide oxygen to the blood- Chickpea pasta has more protein/more fiber and allows for a bigger portion! 

Pesto Instructions

  1. Combine the garlic, pecorino romano cheese, pine nuts, and 2.5 tablespoons of extra virgin olive oil into the blender
  2. Blend until you get a paste form
  3. Add pesto and spinach and 2.5 tablespoons of extra virgin olive oil into the blender
  4. Transfer into a small bowl

Chickpea pasta Instructions

  1. Add 2 cups of Penne pasta to the boiling water in the pot, and reduce heat to create a low boil
  2. Cook for 4-6 minutes until al dente texture.
  3. Drain and immediately rinse pasta under running lukewarm water.

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