Products used in this recipe
Pasta with Avocado and Roasted Chickpea Pesto
Yield: 20 Servings (4 oz.)
Yield: 20 Servings (4 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Chickpeas, canned and drained, liquid reserved | 15 oz. | |
| Olive oil | 5 fl. oz. | |
| Basil leaves | 4 cups | |
| Garlic cloves | 2 each | |
| Parmesan cheese, shredded | 4 oz. | |
| Salt and pepper | to taste | |
| Simplot RoastWorks®: Roasted Vegetables and Pasta Blend 6/2.5lb | 40 oz. | |
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 16 oz. |
Preparation Instructions:
- Step 1
- Toss drained chickpeas with 1 fl.oz. of olive oil in a bowl. Transfer to a sheet pan and roast in preheated 350°F oven until crispy, about 10- 15 minutes. Allow to cool.
- Step 2
- Combine basil, remaining olive oil, garlic, and one-third of the roasted chickpeas in blender or food processor. Pulse until paste forms. If mixture is too thick add reserved chickpea liquid in small amounts. Add parmesan cheese, add salt and pepper to taste. Reserve.
- Step 3
- Prepare Roasted Vegetables and Pasta blend according to package instructions. Add the avocado dices, remaining chickpeas, and pesto. Stir to coat.
