Pasta made from beans & lentils makes me feel less guilty about indulging in a big bowl of Italian goodness! This chickpea rotini is tossed in a homemade sun dried tomato pesto and topped with parmigiano reggiano. I use tomatoes packed in olive oil which gives them such an intense flavor!Blend the tomatoes (along with olive oil) with some fresh basil, garlic, sea salt & pepper and you have a gorgeous deep red pesto that can be used as a sauce or spread.
Yield : 4 servings
4 cups cooked rotini or penne (2.5-3 cups dry)
1 jar 8 oz sun-dried tomatoes (packed in olive oil)
3 garlic cloves
1 cup fresh basil
1/2 cup parmigiano reggiano, grated
1/2 cup creme fraiche
Salt to taste
1. If the pasta is raw, cook the pasta per the instructions on the box.
2. For the pesto: In a food processor, blend the sun-dried tomatoes with the olive oil, garlic & basil. Add the cheese & salt to taste.
3. In a bowl, mix the cooked pasta, creme fraiche & pesto.
4. Sprinkle with some more cheese & serve warm!