Tagliatelle with chickpeas and green pesto
Looking for the perfect vegan pesto? You’ve found it! Made with walnuts, pine nuts, fresh basil, and olive oil, this sauce is ideal for tossing with authentic Italian pasta. In the mood for a red sauce instead? Simply swap the basil for two sun-dried tomatoes from a jar. Buon appetito!
Preparation
- Roast the nuts: Heat a dry pan over medium heat. Add the walnuts and pine nuts, stirring frequently, and roast until golden and fragrant.
- Make the pesto: Blend the roasted nuts with all the other pesto ingredients in a food processor or blender.
- Cook the pasta: Bring a large pot of water to a boil. Add the tagliatelle and cook according to the package instructions.
- Prepare the chickpeas: Drain the chickpeas well. Heat oil in a large pan over medium-high heat. Add the chickpeas and fry until golden. Season with salt, pepper, and paprika powder.
- Combine and serve: Add the drained tagliatelle, stir in the pesto, and enjoy!
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