Summer calls for simple, easy and fresh meals. The kind that is big on taste, but requires little effort to prepare. If you love to eat pasta salads in summer, which I can’t think of a single reason why you wouldn’t, then this is the recipe you will make frequently! This pesto pasta with fresh garbanzo beans is light, satisfying, flavorful and a breeze to make. It’s great for lunch or dinner, to take to potlucks, picnics or barbecues.
The first step to make this beautiful dish is to find the perfect gluten free pasta that does not get too mushy yet not too chewy. I like to use Tru roots ancient grain pasta. It is made of organic brown rice, quinoa, amaranth and corn flour. It has a nice pasta taste and texture. I made a traditional basil pesto for this pasta because my garden pots were overflowing with basil plants but you could just use store bought pesto and it still will be fabulous. I love using protein rich green garbanzo in salads, pilafs and in curries, Check it out here or here or even here. They are hearty, fresh tasting and really good for you. Their addition takes this simple pasta dish to an entirely new level. You can use the fresh garbanzo beans exactly like fresh edamame Typically fresh garbanzo beans appears for a few weeks in farmer’s market and in specialty store around spring and summer but you can find bags of fresh chickpeas in the freezer section of certain stores all year round.
You can also prepare this dish ahead of time and keep it in the fridge for a couple of days. If it gets dry simply stir in a little more pesto mixed with water to moisten it. I folded in some crumbled feta near the end and it was fabulous.
A light, satisfying, healthy and flavorful summer pasta.
Ingredients
- 250 g gluten free penne pasta
- 1 cup thawed green garbanzo
- 12-15 cherry tomatoes, halved ( i use roasted)
- 1yellow pepper, cut into squares
- 1 tsp garlic chopped
- 1/2 -3/4 cup basil pesto
- salt and pepper to taste
- 1 tbsp oil
- 1/2 cup, crumbled feta
- 3-4 basil leaves
Instructions
- Cook the gluten free penne pasta according to package directions in boiling salted water until tender but still form a bite. Drain, reserve one 1/4 cup of cooking liquid. Set aside.
- In the same pot, heat the olive oil. Add the minced garlic and sauté until toasted and fragrant., about 1 minute. Add the yellow pepper and green garbanzo beans, season with the salt and pepper, and cook for 2-3 minutes.
- Add the reserved water and pesto. Stir and then add the halved cherry tomatoes, cook one minute or until shrivelled. Add boiled pasta. Toss gently for 1 minute or until heated through.
- To serve, add the feta, stir until just combined.
- Turn the pasta into a serving plate and garnish with basil leaves.
Angie@Angie's Recipes
Light yet full of fresh seasonal flavours…yum!
Monica
What a great simple recipe! Right now, this has me thinking I need to make and have this light pasta salad in the fridge to nibble on for a few days. So good as a light meal on its own as well as to go with other food for a cookout. Thanks for the inspiration!
Juliana
Yes Balvinder…this is such a tasty and pretty pasta, perfect for summer…I love the fresh basil in it.
Have a great week 🙂
Shumaila
Perfect for summer Balvinder. Recently I bought a packet of gluten free pasta made with brown rice and quinoa and was pretty impressed with the results. I still prefer the traditional pasta for its taste but given that brown rice and quinoa are healthier didnt mind the change too much. Love the addition of green garbanzo beans- havent seen it in our pocal grocery stores but will keep a lookout for them.
Balvinder
Hi Shumaila, check the freezer section of your local costco or trader’s Joe.
Shumaila | The Novice Housewife
Don’t have a costco membership, but will check trader joe’s out. Thanks!
Norma Chang
I have never had fresh garbanzo beans and never seen it sold in the food market, should add to my to grow list for next year.
Balvinder
Norma, I tried growing a few plants last to last year and they did well. and i also used its leaves to make stew.
Blackswan
Just posted a round-up of pasta dishes & this is so cool, dear! xoxo
Adina
I never knew you could eat fresh garbanzo beans, interesting! The salad looks delicious, I am such a pesto freak, i could put it into everything. 🙂
anne
Love the look of this gorgeous pasta ! Light yet bursting with wonderful flavors and just perfect for hot weather 🙂
Coffee and Crumpets
Pesto is one of my favourites, so is pasta which is a bit troublesome.
Love the addition of the green garbanzos.
Sharon D.
I can imagine how delicious this must taste. I love pesto and the feta at the end just makes it more amazing!
Abbe@This is How I Cook
Nothing says summer like pasta salad with pesto! And thanks for the tips on the pasta. I never know what brands are the best!
Kiran @ KiranTarun.com
Oh! I miss fresh garbanzo beans. This looks so light and summery. Yum!
ZazaCook
Simple and delicious! This dish is making my mouth water:)
Shubha
Perfect summer recipe.. I love pesto..be it with pasta or as a base for sandwiches..A delicious recipe:)