Chickpea pasta can be a nice change from whole wheat—it has a mild flavor and higher fiber content. The gremolata topping (a chopped herb condiment made with lemon zest and parsley) truly makes the dish. It’s crunchy, herby, fragrant, and citrusy. Serve the pasta immediately for the best texture and taste.
2 ounces uncooked chickpea spaghetti (such as Banza)
Cook pasta in boiling water until almost al dente, about 5 minutes. Add green peas; cook until peas are warmed through and pasta is tender, about 1 minute. Drain pasta mixture, reserving 1/2 cup cooking liquid. Cover pasta mixture to keep warm.
Heat oil in a small skillet over medium-low. Add garlic; cook until tender, about 2 minutes. Add pasta mixture, pepper, 1/4 teaspoon salt, and 1/4 cup reserved cooking liquid; toss to combine. If necessary, add up to 1/4 cup additional cooking liquid to reach desired consistency.
Make the gremolata: Stir together parsley, almonds, lemon zest, and remaining dash of salt. Sprinkle over the pasta and serve immediately.
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