Veggie Pesto Pasta With Chickpeas (No-Reheat)
This veggie pesto pasta is a delicious vegetarian meal that can be eaten hot or cold! It is extremely customizable and perfect for meal prep!
Servings: 3 meals
Ingredients
- 6 oz pasta of your choice, half a 12oz box
- 15 oz can of chickpeas rinsed and drained (see notes above for chicken instructions)
- 1 bunch asparagus chopped into thirds (chop off the ends too and discard them)
- 1/2 cup pesto (store bought or homemade use vegan if needed)
- 1 TBSP olive oil
- salt and pepper to taste
- 1 lemon sliced into wedges (for juicing)
- 1 tsp oregano optional
- 1 cup cherry tomatoes sliced in half
- 3/4 cup parmesan cheese or nutritional yeast (1/4 per serving)
Instructions
- Cook the pasta according to the package. When it's done, drain and return to the pot and toss with a little olive oil so it doesn't stick.
- While the pasta cooks, add 1 TBSP oil to a skillet over medium heat. Then add the asparagus and chickpeas with salt and pepper generously. Squeeze one or two lemon wedges over the mixture. Add the oregano if using (or any other spices you're into!) Cook for 5-7 minutes, until the asparagus is tender-crisp. Turn off the heat.
- After the pasta is cooked, add the 1/2 cup pesto to the pot and toss well. Then pour the pesto covered pasta into the pan with the asparagus. Add the chopped tomatoes and toss it all together. If you want to add more pesto - go for it!
- To assemble: Divide the pasta mixture between three meal prep containers. Top with parmesan cheese if using.