Emerald Garden Chickpea Pasta with Fresh Mozzarella

Name: Emerald Garden Chickpea Pasta with Fresh Mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 ounce chickpea pasta; 0.5 cup vegetarian basil pesto; 1 clove garlic (minced); 5 tablespoon lemon juice (fresh); 3 tablespoon olive oil; 4 ounce mozzarella pearls (halved); 0.25 cup fresh basil leaves (chopped); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 5 ounce arugula

A vibrant and light pasta dish featuring high-protein chickpea pasta tossed in a zesty lemon-pesto sauce with fresh mozzarella pearls and fragrant basil, accompanied by a crisp arugula salad. Perfect for a quick, fresh weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.47/serving

Dietary

Vegetarian
High-Protein
Gluten-Free
Egg-Free
Pescatarian
High-Fiber
Low-Sugar

Ingredients

10 ounce chickpea pasta
0.5 cup vegetarian basil pesto
1 clove garlic (minced)
5 tablespoon lemon juice (fresh)
3 tablespoon olive oil
4 ounce mozzarella pearls (halved)
0.25 cup fresh basil leaves (chopped)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
5 ounce arugula

Instructions

Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining the chickpea pasta.
While the chickpea pasta cooks, prepare the sauce. In a large bowl, combine the vegetarian basil pesto, minced garlic, 3 tablespoons of the fresh lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk until well combined.
Drain the cooked chickpea pasta and immediately add it to the bowl with the pesto mixture. Add the reserved 1/4 cup pasta water and toss gently until the chickpea pasta is evenly coated.
Stir in the fresh mozzarella pearls and chopped fresh basil leaves. Taste and adjust seasoning with additional kosher salt or black pepper if needed.
For the side salad, in a separate medium bowl, toss the arugula with the remaining 2 tablespoons of fresh lemon juice, 1 tablespoon olive oil, and the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Serve the Emerald Garden Chickpea Pasta immediately with the fresh arugula salad on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta is best served warm, but can also be enjoyed at room temperature.

Nutrition (per serving)

Calories: 490
Protein: 24.5 g
Carbohydrates: 53 g
Fat: 20 g
Fiber: 8.5 g
Sodium: 350 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 15 mg