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Fusilli with Chickpeas, Spinach, and Basil Pesto

Fusilli tossed with canned chickpeas, rinsed, spinach, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 35 min · Dinner

contains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 15½ oz canned chickpeas, rinsed
  • 12⅔ oz fusilli
  • 9⅞ oz spinach
  • 0.8 g black pepper
  • 3.2 g kosher salt
  • 2⅛ oz fresh basil
  • 2 clove garlic
  • ¼ cup olive oil
  • 1⅔ oz Parmesan
  • 1⅛ oz pine nuts

Steps

  1. Bring 15¼ cups water to a rolling boil and salt it with about 8 g salt. Add 12⅔ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 15½ oz canned chickpeas, rinsed with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and coated in the sauce, about 4 minutes. Add 9⅞ oz spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — no cheese instead of Parmesan. Base recipe: Fusilli with Chickpeas, Spinach, Basil Pesto, and Parmesan →

Make it yours (61 variations)

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Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

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