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!

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Ingredients

SERVINGS:

Calories: 2240 Protein: 64 g

Tagliatelle

5.0 cups tagliatelle
15.0 oz cans chickpeas, drained and rinsed
oil for frying
salt, pepper, paprika to taste

For the pesto

.5 cups walnuts
.25 cups pine nuts
1.0 bunch fresh basil
3.0 tbsp. olive oil
2.0 garlic cloves, roughly chopped
2.0 tbsp. nutritional yeast
.5 tsp. salt

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!