Gluten-Free Pesto Pasta with Chickpea Penne, Broccoli, and Asparagus

Name: Gluten-Free Chickpea Penne with Pesto, Broccoli and Asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 box chickpea pasta (we used Banza); 2 cups broccoli florets; 1 small bunch of asparagus, sliced into 2-inch pieces; Salt and pepper, to taste; ¼ cup pine nuts, toasted; 2 garlic cloves, skin removed; ½ cup Primal Kitchen Avocado Oil; 2 cups fresh basil leaves; ¼ cup ricotta cheese (we used Kite Hill)

August 12, 2019

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We love zoodles, veggie noodles, shirataki, and kelp noodles as pasta substitutes, but sometimes you just want something a little closer to the original. Or the kids scoff at a meal made up entirely of vegetables. Whatever the reason, gluten-free pasta that’s made with chickpeas, lentils, or corn has a similar toothsome bite and neutral flavor as traditional pasta. Sauced luxuriously with our dairy-free pesto, this dish will make vegetarians and vegans feel welcome at the table. Serve with farm-fresh ricotta (or a vegan substitute) for those who wish to add creamy, soft decadence.

Gluten-Free Chickpea Penne with Pesto, Broccoli and Asparagus

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

581

When you want a fresh, verdant, straight-from-the-garden noodle dish that the entire family can enjoy, this gluten-free pesto pasta is it.

Image of Gluten-Free Chickpea Penne with Pesto, Broccoli and Asparagus

Ingredients

1 box chickpea pasta (we used Banza)
2 cups broccoli florets
1 small bunch of asparagus, sliced into 2-inch pieces
Salt and pepper, to taste
¼ cup pine nuts, toasted
2 garlic cloves, skin removed
½ cup Primal Kitchen Avocado Oil
2 cups fresh basil leaves
¼ cup ricotta cheese (we used Kite Hill)

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Directions

Boil the pasta according to the package directions. Drain and add the pasta back to the pot. Cover.
Bring another large pot of water to a roiling boil. Add salt. Add the broccoli florets and cook for 1 ½ to 2 minutes.
Remove broccoli from pot and plunge into a bowl of cold water (can add ice if desired) for 2 minutes. Remove broccoli from water with a slotted spoon. Allow to dry on clean kitchen towels.
Add asparagus to the boiling water and cook for 3 ½ to 4 minutes.
Remove asparagus from pot and plunge into cold water for 2 minutes. Remove asparagus from water with a slotted spoon. Allow to dry on clean kitchen towels.
Place pine nuts, garlic cloves, avocado oil, basil leaves, and ½ teaspoon of salt and pepper to a high-speed blender or food processor.
Blend until mostly smooth—you want some texture, not a completely liquified sauce.
Pour the pesto into the pot of cooked pasta. Stir well to coat the noodles in the pesto. Add the blanched broccoli and asparagus, and stir to combine. Serve with fresh ricotta, if desired, and enjoy!