Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas

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This delectable pesto pasta recipe is so simple and so delicious that it has become a regular weeknight dinner for us. With fragrant pesto, the satisfying crunch of chickpeas, and the caramelized sweetness of roasted tomatoes, this dish is sure to impress your taste buds. Plus, it’s healthy, quick to throw together, the kids love it, it’s vegetarian, and it’s inexpensive. It is an all-around winner.

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INGREDIENTS

  • 1 15 oz can chickpeas (or approximately two cups of cooked chickpeas)
  • olive oil
  • 1 tsp Italian seasoning
  • ¼ cup freshly grated parmesan (plus more for garnish)
  • salt
  • pepper
  • 1 cup cherry tomatoes (or other small tomatoes)
  • 1 lb spaghetti noodles (or other pasta)
  • ½ cup pesto (freshly prepared or store bought–I make and freeze mine in cubes)

INSTRUCTIONS

Drain, rinse, and dry your chickpeas. The dryer you can get them, the crispier they will be.

Preheat your oven to 375° and line two baking sheets with foil. Oil one of the baking sheets (for the chickpeas).

Bring a large pot of salted water to a boil.

Add the dried chickpeas to the oiled baking sheet. Drizzle them generously with olive oil. Toss them with the Italian seasoning, ¼ cup of parmesan, and salt and pepper to taste (I used ½ teaspoon salt and ¼ teaspoon freshly ground pepper).

Cherry tomatoes being roasted on a sheet pan

Add the cherry tomatoes to the second baking sheet and toss with a generous drizzle of olive oil, and salt and pepper to taste (again, approximately ½ a teaspoon of salt and ¼ teaspoon of freshly ground pepper).

Put both baking sheets in the preheated oven. The tomatoes will be done in 15-18 minutes and the chickpeas in 18-20 minutes. Give them both a shake around the 10 minute mark. The tomatoes are done when they are leaking their juices and are wrinkled in appearance. The chickpeas are done when they are golden brown.

While the chickpeas and tomatoes are roasting, cook your pasta according to package directions in the boiling salt water. Cook it to al dente and reserve ½ a cup of the pasta water.

Add the pesto to the cooked pasta and stir to coat the noodles. If you need to thin it out for it to fully coat the noodles, add a splash of the reserved pasta water.

Serve the pasta in bowls with the roasted chickpeas and tomatoes on top and a generous sprinkling of parmesan.

Pesto Spaghetti With Oven-Roasted Tomatoes and Crispy Chickpeas

This pesto pasta recipe is so simple and delicious with sweet roasted tomatoes and salty, crunchy chickpeas. Vegetarian, quick, and kid-friendly!
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Course Main Course, Pasta
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 15 oz can chickpeas (or approximately two cups of cooked chickpeas)
  • olive oil
  • 1 tsp Italian seasoning
  • ¼ cup freshly grated parmesan (plus more for garnish)
  • salt
  • pepper
  • 1 cup cherry tomatoes (or other small tomatoes)
  • 1 lb spaghetti noodles (or other pasta)
  • ½ cup pesto (freshly prepared or store bought–I make and freeze mine in cubes)

Instructions
 

  • Drain, rinse, and dry your chickpeas. The dryer you can get them, the crispier they will be.
  • Preheat your oven to 375° and line two baking sheets with foil. Oil one of the baking sheets (for the chickpeas).
  • Bring a large pot of salted water to a boil.
  • Add the dried chickpeas to the oiled baking sheet. Drizzle them generously with olive oil. Toss them with the Italian seasoning, ¼ cup of parmesan, and salt and pepper to taste (I used ½ teaspoon salt and ¼ teaspoon freshly ground pepper).
  • Add the cherry tomatoes to the second baking sheet and toss with a generous drizzle of olive oil, and salt and pepper to taste (again, approximately ½ a teaspoon of salt and ¼ teaspoon of freshly ground pepper).
  • Put both baking sheets in the preheated oven. The tomatoes will be done in 15-18 minutes and the chickpeas in 18-20 minutes. Give them both a shake around the 10 minute mark. The tomatoes are done when they are leaking their juices and are wrinkled in appearance. The chickpeas are done when they are golden brown.
  • While the chickpeas and tomatoes are roasting, cook your pasta according to package directions in the boiling salt water. Cook it to al dente and reserve ½ a cup of the pasta water.
  • Add the pesto to the cooked pasta and stir to coat the noodles. If you need to thin it out for it to fully coat the noodles, add a splash of the reserved pasta water.
  • Serve the pasta in bowls with the roasted chickpeas and tomatoes on top and a generous sprinkling of parmesan.

Notes

  • If you want to avoid any waste, hang on to the liquid in the can of chickpeas, also known as aquafaba. It can be used in vegan baking or as an egg substitute in some cocktails. I’ve used it in this delicious Vegan Olive Oil Brioche from Holy Cow Vegan.
  • If you’re worried about your chickpeas sticking to the foil (it’s the price to pay for crispy, cheesy morsels), you could always add the parmesan when the chickpeas come out of the oven. It won’t melt and give you that delicious crust, but it will still be yummy! If you follow the recipe as is and they still stick, let them cool for a few minutes and then crumple the foil around the chickpeas to peel them off. They loosen as they cool, and it’s easier to rub them off, so to speak.
Keyword Dinner, Healthy Dinner, Quick Dinner, Vegetarian Mains
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Image of pesto pasta for Pinterest

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