Chickpea Pasta with Broccoli Pesto

Serves 4

This is a perfect summertime pasta dish that your whole family will love!  Instead of a traditional pesto, this variation with broccoli with a simple lemony olive oil sauce is so delicious and still feels indulgent even without a thick creamy sauce.  The dish is loaded with tons of health benefits from the veggies, it's packed with protein, fiber and healthy fats, and couldn’t be easier to make!


  • 1 box Banza chickpea pasta
  • 6 tbsp. extra-virgin olive oil
  • 1 ½ cups shaved or finely chopped broccoli florets
  • 2 tbsp. minced yellow onion
  • 2 garlic cloves, minced
  • 1 tsp. crushed red pepper flakes
  • 1 cup chopped flat-leaf parsley and a little extra to sprinkle on top of pasta at the end
  • ¼ cup toasted pine nuts
  • ¼ cup chopped fresh basil
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tsp. black pepper
  • 3 tbsp. salt
  • ¼ cup Parmesan cheese (optional), for dairy free use ¼ cup nutritional yeast



  • Cook pasta according to box.  Drain pasta, reserving 1 ½ cups pasta cooking water.  Set pasta and cooking water aside.
  • Heat a large skillet over medium heat, put pine nuts in dry skillet and toast, stirring for 2-3 minutes until they turn golden brown.  Remove toasted pine nuts from skillet and set aside.
  • Add 2-3 tablespoons of the oil to the skillet.  Add broccoli, onion, garlic and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add parsley, pine nuts and basil leaves.  Sir to incorporate.
  • Turn heat to low simmer and add drained pasta, and toss to coat.
  • Add lemon zest, lemon juice, salt and pepper and ½ cup of reserved pasta water.  Toss to incorporate and keep adding remaining pasta water 1-2 tablespoons at a time until desired consistency is reached.  
  • Sprinkle with cheese or nutritional yeast (optional) and drizzle with remaining olive oil.  
  • Enjoy!