Sometimes things are created out of necessity. But that doesn’t mean they can’t be healthy. LIke this quick pasta. Banza chickpea pasta and store-bought pesto? Set the table — dinner is in ten.
This meal was thrown together so quickly because a) I was hungry and b) I was home alone. Just because I was home alone doesn’t mean I have to eat rolled up turkey and cheese standing at the counter. Sometimes a girl wants something a little more substantial, still healthy, but she doesn’t want to work THAT hard.
If you haven’t tried Banza pasta yet, grab yourself a box. Made from chickpeas, Banza is chock full of good stuff – like 25 g of protein, 13 g of fiber and about 40% less carbs than traditional pasta. Plus it’s gluten-free – why is it that I feel like I can have MORE when things are gluten-free? It’s like the fat-free craze in the 90’s. I see you, Snackwell’s chocolate cookies. Anyway, I love Banza. I can get my husband to eat it which is impressive because he is suspicious of anything he thinks might be “fake” healthy. There is some wisdom in that.
Banza cooks up in about 5 minutes, less time than traditional pasta. And it plays well with every kind of topping. It’s spring and I happen to always keep a jar of Kirkland’s Pesto on hand. I love pesto and this stuff is magic. It takes any panini to Italy and I highly recommend a fresh mozzarella, tomato and pesto combo. Maybe with a little turkey on it. Having this pesto handy means that a quick appetizer is on the counter faster than you can say “get the door, honey – why are they early?”
Topping this Pesto Chickpasta (sorry, couldn’t help myself – prob should trademark that, right?) are a few sweet cherry pepper drops. These little bites of sweet heat add a touch of acidity and when a little extra Parmesan joins the party, dinner is served. Enjoy—I’m off to make a sandwich.
- 3.5 oz Banza chickpea pasta
- 2 Tbsp Kirkland’s Pesto
- Parmesan freshly grated
- sweet cherry drop peppers optional
Add pasta to salted, boiling water. Cook according to package directions. (I find it cooks perfectly in 5 minutes)
Drain pasta and add to bowl.
Spoon pesto on top. Top with cherry peppers and Parmesan.
Grab a fork and a glass of something good and enjoy.