Chickpea Spaghetti with Olives, Sun-dried Tomatoes & Toasted Pine Nuts
Chickpea Spaghetti with Olives, Sun-dried Tomatoes & Toasted Pine Nuts
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- No Meat
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Chickpea Spaghetti pasta
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti |
| 5 | Tablespoons extra virgin olive oil |
| 8 | Basil leaves |
| 1 | Cup green and black olives, sliced |
| ½ | Cup sun-dried tomatoes, julienne |
| 2 | Tablespoons pine nuts, toasted |
| ½ | Cup Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil, cook pasta according to package directions.
Step 2
Meanwhile, in a blender process basil with olive oil, salt and pepper.
Step 3
Toast pine nuts in a dry non-stick skillet, set aside.
Step 4
In a bowl combine olives, tomatoes, basil pesto, pine nuts and drained pasta.
Step 5
Stir in cheese before serving.