Past Recipes
Chickpea Rotini

Chickpea Rotini with Red Pepper Pesto and Artichokes

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Recipe Details


Our Test Kitchen recently fell in love with Banza’s chickpea rotini—a high-protein, gluten-free pasta that cooks up just like the real thing. Here we toss it with a roasted red pepper, pine nut, and sun-dried tomato pesto for a tangy, smoky twist on the classic basil version. It’s a new take on the usual saucy spaghetti, yet just as fast and family-friendly.


  • Vegetarian
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 790
  • Protein 30g
  • Total Carb 91g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    3 ounces
    baby spinach
  • sun-dried tomatoes
    1 ounce
    sun-dried tomatoes
  • jar marinated artichoke hearts
    jar marinated artichoke hearts
  • pine nuts
    1 tablespoon
    pine nuts
  • Banza chickpea rotini
    8 ounces
    Banza chickpea rotini
  • garlic
    1 clove
  • roasted red peppers
    1/4 cup
    roasted red peppers
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Toast pine nuts

    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.

  3. Cook chickpea rigatoni

    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.

  4. Make red pepper pesto

    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.

  5. Finish rotini

    Finish rotini

    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.

  6. Plate chickpea rotini

    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!

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