Garlic Bread Pasta with Pesto and Chickpeas
A complete and flavorful vegetarian dish that combines the comfort of garlic bread, the freshness of a vibrant parsley pesto, and the creamy texture of chickpeas. Abundant in taste, protein, and crunch!
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.
This dish is flavorful, bursting with tastes and, above all, textures! My secret for a pesto with a vibrant green color? Fresh flat-leaf parsley! It holds its bright green color much better, even when exposed to heat, compared to traditional basil pesto.
Tips for a perfect result:
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Add pasta cooking water gradually when mixing in the pesto: it helps create a creamy sauce that perfectly coats the pasta.
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Make sure to brown the croutons well in the oven: they should be crispy on the outside and soft in the center, like good homemade garlic bread.
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Taste and adjust the seasoning of the pesto: every bunch of herbs varies in intensity, so don’t hesitate to add a little more lemon juice or salt to suit your taste.
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Add a drizzle of olive oil or a zest of lemon just before serving for a touch of freshness and shine
Bring a large pot of salted water to a boil. Cook the rigate conchiglie according to the package instructions until al dente, about 8 minutes. Drain, reserving about ½ cup of the pasta cooking water.
In a food processor, combine the parsley, basil, walnuts, vegan Parmesan, and garlic cloves. Pulse until roughly chopped. Slowly add the olive oil while blending until smooth. Taste and adjust seasoning with salt if needed. Add the lemon juice, blend briefly, and set aside.
Preheat the oven to 400°F (200°C). Tear the bread slices directly over the food processor bowl. Add the garlic and pulse until the bread pieces become mini, uneven-sized croutons. Transfer the mixture to a baking sheet, drizzle with olive oil, and toss to coat well. Roast in the oven for about 8 minutes until crispy and golden. Remove from oven and stir in the parsley. Set aside.
Heat a large skillet over medium heat and add a little olive oil and the chickpeas. Add the pasta, stir lightly, then turn off the heat. Add the pesto and reserved pasta cooking water, and toss to combine.
Serve the pasta on plates. Generously sprinkle with the crunchy topping and add grated Parmesan if desired.
Bon appetit and enjoy!
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