8ouncespenne or fusilli (regular, gluten-free, or bean pasta)
1 1/2cupscooked chickpeas(1 can, drained and rinsed)
1cupchopped arugula
Instructions
Bring a pot of salted water to boil. Add the pasta and cook according to package instructions.
While the pasta cooks, place all pesto ingredients into a food processor. Pulse a few times, and then process till smooth and uniform. Scrape the bowl down and process a little more, adding an extra tablespoon oil (or warm water) if needed, to thin the pesto.
When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve.
Notes
Leftover pasta will keep for up to three days in an airtight container in the fridge.