Gluten Free Chickpea Pasta With Shrimp and Herbs
WHY CHICKPEA PASTA IS SO GOOD FOR US!
Chickpea pasta, a relative newcomer to the pasta aisle, is, simply put, a nutritional powerhouse! Although about 60% of the total calories in chickpea pasta are made up of carbs, they’re good carbs, complex, in other words, which help you stay fuller longer. This pasta is also packed in protein, at 14 grams in just 2 ounces. You’ll also get about 30% of your daily iron needs, plus a good amount of potassium, magnesium, and phosphorous. Consider that chickpea pasta cooks up in about the same time as wheat pasta, and what you’ve got is a great replacement, one that is both as comforting as wheat pasta but nutritionally a lot superior.
Ingredients
- For the pesto:
- ½ cup lightly packed flat-leaf parsley leaves
- ½ cup lightly packed fresh basil leaves
- 2 oz or 60 g grated Kefalotiri or parmesan cheese
- ¼ cup extra virgin Greek olive oil
- 1 garlic clove peeled
- 2 Tbsp. lemon juice
- zest of half a lemon
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- For the pasta
- 16 oz. chickpea rotini
- 8 oz. or 250 g frozen cooked shrimp thawed
- To serve
- ½ cup Kefalotiri or parmesan flakes
- Boukovo or hot chili flakes to taste
- 12 small fresh basil leaves
- 1 lemon cut into wedges
Instructions
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Place all the ingredients for the pesto in a food processor and blend to a smooth, creamy paste. Adjust seasoning and set aside.
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Bring a large pot of salted water to a boil. Add the pasta and cook for one minute less than the amount of time written on the box. Add the shrimp in the last few minutes of cooking. Drain the pasta and shrimp, reserving some of the water.
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Return the pasta to the pot, add the pesto and mix till the pasta is well coated with the sauce.Add some of the pasta water to thin the sauce if you need to.
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Check for seasoning and serve hot, sprinkled with the cheese flakes, boukovo, basil, and lemon wedges.
