Summer Squash Pasta with Pesto and Chickpeas
- 1 cup basil, leaves, torn
- 1 small bunch parsley, stems removed, coarsely chopped
- 1/4 tsp salt, sea
- 2 large cloves garlic, coarsely chopped
- 1/4 cup pine nuts
- 1/4 cup olive oil, plus more for cooking
- 1 16 oz can chickpeas, rinsed and well-drained
- 4 medium-large squash, summer
- tomatoes, cherry; halved, for serving
- feta cheese, crumbled, for serving (leave out to make vegan)
- red pepper flakes, optional
- pepper, cracked black, for serving
- First, make the pesto. In a food processor (or by hand!), combine the basil, parsley, sea salt (adjust to taste), garlic, pine nuts, and olive oil. Add more olive oil if needed, along with salt. Set aside.
- Prep the squash. Use a veggie noodle maker if you have one, OR a simple vegetable peeler, shave the squash lengthwise to create long noodles. Place the noodles in an ice bath to keep fresh and set aside.
- Next, prep the chickpeas by drying them in a dish towel. You want them really dry to get them a little crispy! In a large skillet over medium heat, add a little olive oil. Toss in the well-dried chickpeas, and stir. Saute the chickpeas until they are golden and crisped, about 5-7 minutes, stirring occasionally. Remove from heat and set aside.
- Drain the noodles and dry them in a dish towel. In the same pan, add a little more olive soil. Depending on the size of the pan, you may need to work in two batches. Saute until just soft, about 2-4 minutes. Remove from heat, draining any excess liquid.
- In a large bowl, toss the squash noodles with the pesto. Gently fold in the chickpeas. Divide among plates, and top with Feta cheese and cherry tomatoes. Finish with red pepper flakes if desired. Best served immediately.