Chickpea Rotini with Red Pepper Pesto and Artichokes
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 1 ouncesun-dried tomatoes
- 1jar marinated artichoke hearts
- 1 tablespoonpine nuts
- 8 ouncesBanza chickpea rotini
- 1 clovegarlic
- 1/4 cuproasted red peppers
- 1 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- blender or food processor (optional)
- Tree Nuts
Bring a medium pot of water to a boil over high heat. Rinse spinach and pat dry with paper towel. Cut half of sun-dried tomatoes into thin strips, leaving remainder whole for pesto. Drain artichoke hearts and roughly chop.
Toast pine nuts
Place pine nuts in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, 2-4 minutes. Remove pan from heat, transfer pine nuts to a bowl, and set aside.
Cook chickpea rigatoni
Season boiling water generously with salt. Stir in chickpea rotini and cook until al dente, about 7 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.
Make red pepper pesto
While rotini cooks, in a blender or food processor, combine whole garlic clove, roasted red peppers, whole sun-dried tomatoes, half of toasted pine nuts, 3 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Blend until smooth. Stir in half of Parmesan.
Add spinach to pot with cooked rotini, still off heat, and toss to wilt slightly. Add red pepper pesto to pot with rotini and stir to combine (this is a great task for your kitchen companion). Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky. Gently fold in artichokes and sun-dried tomato strips.
Plate chickpea rotini
Divide chickpea rotini and red pepper pesto between serving bowls. Top with remaining toasted pine nuts and remaining Parmesan (or let your kitchen companion do this part). Enjoy!