Hey, hey!
I have a wonderful pasta recipe for you guys. I’ve actually made it three times now in the past three weeks because I love it that much. It’s so darn good.
The combination of flavors is definitely my favorite part about this recipe– marinated artichoke hearts, Parmesan, garlic, spinach, almonds, and extra virgin olive oil. Mmm! The roasted chickpeas give the dish some added protein, fiber, and texture. And, of course, pasta is just plain delicious, so it’s an all around awesome meal.
And the sauce is incredibly versatile, so you can add it to just about anything. I especially like it mixed with steamed or roasted veggies for some added satiety and flavor, so I always make a little extra. I hope you guys enjoy this dish as much as I do!
Ingredients:
- 1 can chickpeas (15.5 ounces), drained and rinsed
- 4 cups dry fusilli pasta
- 12 ounces jarred artichoke hearts
- 1/4 cup sliced almonds + extra for topping
- 2/3 cup shredded Parmesan + extra for topping (grated works too)
- 2 cups fresh spinach
- 2 tsp minced garlic
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
Directions:
Preheat oven to 450 degrees F. Toss chickpeas in olive oil and sea salt. Roast for 15-20 minutes or until slightly browned.
Meanwhile, cook pasta as directed and then mix up the sauce in a food processor. All of the other ingredients go inside and then blend, blend, blend!
When pasta is finished cooking, drain it and then combine it with the sauce. (It its too thick for your liking, add a small drizzle of extra virgin olive oil.)
When the chickpeas are done roasting, toss them with then pasta and then top with sliced almonds and fresh Parmesan. Eat and enjoy!
Recipe makes 4-8 servings. (It just depends what your idea of a serving of pasta looks like!)
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35 Comments
I love the crunch of roasted chickpeas. This looks great!
Do you drain the artichoke hearts or use the juice in the sauce?
Just pour in the whole jar, juices and all!
@Tina: Thanks! I think I might make this sometime next week. Thur-Sun we rotate through sisters’ houses for a full day of hanging out and food of course. I have the weekend, so I think we’ll need a break from turkey by then 🙂
Oops just saw this! I drained and it was fine. Artichokes in water or oil? I used water.
YUM!!! 🙂
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This recipe looks delicious! Chickpeas are far too underrated… So versatile ! Thanks for sharing ! 🙂
This looks really delicious! My husband is a picky non-vegetable eater but I think if I make this without him know what’s in it, he just might try it! 🙂
You’ve turned me on to some good recipes (chicken drumsticks with mustard, butter and garlic salt is one of our favorites) and this one sounds like another winner. Pinning now!
That looks amazing! Might just have to make that for my Sunday cook up this week. Thanks for sharing. 🙂
Looks delish! Side note – do you like that food processor? I am in the market for a new one and the first one I had was complete crap, I used it once and it died on me!
I do right now, but it doesn’t seem all that heavy duty. I could see it crapping out in a year or two.
Fun idea! We just had roasted chickpeas for a snack yesterday – so good.
This looks so good! Adding it to my shopping list! It must taste similar to a spinach-artichoke dip? Can’t wait to try it, thank you for sharing!
I love roasted chickpeas but never thought of adding them to pasta. This looks delicious.
I don’t eat pasta, but I sure could get down with this sauce with the chickpeas!
Yum. Thinking of making a non dairy version of this with nutritional yeast and pine nuts instead of cheese. My husband can’t do dairy right not but he goes crazy for anything artichoke.
I subbed the parm for raw
Cashews and it was really good! I would have used
Maybe half cashews and half nutritional yeast but my husband hates nutritional yeast 🙁 damn.
Hi Tina! I know you mentioned that you are eating a semi vegetarian diet recently and I was just wondering if you posted why or if not, why? Thanks!
Ohh my, this looks delicious!!! I’m trying this over the weekend for sure! 🙂
Thanks for sharing! That sounds like a great side dish especially to bring to a potluck.
Yum! Seems quick, easy, and delicious!
Yum! This sounds delicious! Pinning this to make sometime this week!
this looks so delicious! I can’t wait to try it out!
This looks awesome. Putting it on my list for this weekend. Thanks for the idea!
Love roasted chickpeas! This looks delicious.
[…] at home, I ate a yummy rice bowl made with roasted butternut squash, Brussels sprouts, Artichoke Parmesan Sauce, and some sliced almonds for some added crunch. I seriously can’t get enough rice bowls in my […]
What a great recipe! It sound delicious, very flavorful, and so easy to make! Always looking for quick, tasteful meals. And it’s so elegant looking too!
[…] at home, I ate a yummy rice bowl made with roasted butternut squash, Brussels sprouts, Artichoke Parmesan Sauce, and some sliced almonds for some added crunch. I seriously can’t get enough rice bowls in my […]
This looks so delicious. I will be adding it to the meal list this week. Thanks!
Hi Tina, do the chickpeas get crunchy? My son is the same age as Quinn and I’m curious as to whether they’d be safe for him or a choking hazard (he INHALES his food–no idea where he learned that ;-). I have this recipe on my menu for next week and can’t wait!
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Made this tonight and hmmm man is it ever good! Thanks for a great and easy recipe!
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