Garlic Bread Pasta with Pesto and Chickpeas

I wanted to develop this recipe since I often make garlic bread for my clients. I often wondered how this combination of flavors could be extrapolated into a complete dish… and here it is, my garlic bread pasta with a delicious pesto (dairy-free) and chickpeas for a little extra protein. The dish is tasty, bursting with flavors and especially textures!! My go-to for a vibrant green pesto is fresh flat leaf parsley! It will keep its green color much easier even in the heat compared to traditional basil pesto!

Servings : 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients :

For the pasta and chickpeas:

• 400 g of conchiglie rigate
• 1 can (548 ml) chickpeas, rinsed and drained
• Salt for pasta water

For the pesto:

• 1 bunch of flat parsley
• 1 bunch of fresh basil
• ⅓ cup roasted walnuts
• ¼ cup vegan parmesan (or regular parmesan if not vegan)
• 2 small cloves of garlic
• ½ to ¾ cup olive oil, as needed
• Juice of half a lemon

For the “garlic bread style” topping:

• 2 large slices of country bread or sourdough bread
• 1 large clove garlic, roughly chopped
• 2 tbsp finely chopped flat-leaf parsley
• 2 tbsp olive oil

Preparation

1. Bring a large pot of salted water to a boil. Cook conchiglie rigate according to package directions until al dente, about 8 minutes. Drain, reserving about 1/2 cup of the pasta cooking water.

2. Pesto:
   In a food processor, combine parsley, basil, walnuts, vegan parmesan, and garlic cloves. Pulse until coarsely chopped. Slowly add olive oil while blending until smooth. Taste and adjust seasoning with salt, if necessary. Add lemon juice, pulse, and set aside.

3. Crispy topping “garlic bread style”:
   Preheat oven to 400F. Tear bread slices directly over the bowl of a food processor. Add garlic and pulse until bread pieces become unevenly shaped mini croutons. Transfer mixture to a baking sheet and add olive oil. Thoroughly mix oil into croutons and roast in oven for about 8 minutes until crispy and golden brown. Remove from oven and stir in parsley - toss and set aside.

4. Heat a large skillet over medium heat and add a little olive oil and the chickpeas. Add the pasta, stir lightly and turn off the heat. Add the pesto and pasta cooking water and toss.

5. Serve pasta on plates. Sprinkle generously with crispy topping and add grated parmesan if desired.

✨ Tip : You can add a drizzle of olive oil just before serving to enhance the flavors or a little lemon zest for a touch of freshness.