4 Serves
30 Mins
Bring a large pot of water to a rolling boil and add a generous pinch of salt.
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ItalianVitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
481 µg / 400 µgCalcium
262 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
307 mg / 1,250 mgPotassium
714 mg / 4,700 mgSodium
1902 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Add the chickpea pasta to the boiling water and cook until al dente, then drain using a colander.
While the pasta cooks, combine fresh basil, garlic cloves, parmesan cheese, and olive oil in a food processor, pulsing until a smooth pesto sauce forms.
Toss the cooked pasta with the fresh pesto sauce and season with black pepper to taste before serving.
36
g145
g37
g
Italian
Italian