Would you believe us if we told you this pasta has 25 grams of protein per serving? Yeah…we didn’t either until we took a look at the nutrition label! Banza chickpea pasta is truly revolutionary. Made with chickpeas and all-natural ingredients, it is ahhhh-mazzzinngg! You would never know you weren’t eating “normal” pasta. These Banza shells are swimming in homemade walnut pesto with a few peas to add to the bite!! So easy, so good, enjoy!
1 box of Banza shells
1/2 cup peas, frozen
For the Sauce:
⅓ cup raw walnuts OR pine nuts, almonds, pecans or pepitas.
2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt
½ cup extra-virgin olive oil
Combine the basil, nuts or seeds, Parmesan, lemon juice, garlic, olive oil and salt in a food processor. Process until the mixture is well blended but has some texture, pausing to scrape down the sides as necessary.
Taste, and adjust if necessary. Add a pinch of salt if the basil is too bitter or add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil or water.
Cook pasta according to package directions, drain and put back in pot on low. Add peas to hot pasta. Pour pesto over noodles until coated (save any extra and store in refrigerator) stir and enjoy!