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Rigatoni with Chickpeas, Spinach, and Basil Pesto

Rigatoni 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 2.

Serves 2 · 36 min · Dinner

contains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 7¾ oz canned chickpeas, rinsed
  • 6⅓ oz rigatoni
  • 5 oz spinach
  • 0.4 g black pepper
  • 1.6 g kosher salt
  • 1 oz fresh basil
  • 1 clove garlic
  • 2 tbsp olive oil
  • ⅞ oz Parmesan
  • ⅝ oz pine nuts

Steps

  1. Bring 8½ cups water to a rolling boil and salt it with about 8 g salt. Add 6⅓ oz rigatoni and cook until tender with a firm center, about 12 minutes. Reserve a mug of the water, then drain.
  2. Season 7¾ 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 5 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 rigatoni 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: Rigatoni 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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