No Spam Recipes

Rigatoni with Chickpeas, Spinach, Basil Pesto, and Parmesan

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

No forks yet — be the first Sign in to rate
Sign in to save

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 Parmesan
  • 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. Fold in ⅞ oz Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Make it yours (61 variations)

Spinach Spinach Broccoli Zucchini Cherry Tomato Kale Eggplant Asparagus Red Bell Pepper
Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog