Now is the time to make pesto. Head out to your local market and they are selling huge bunches of basil for a few dollars. Take advantage of this while you can. It will soon be winter when 2 dollars will only get you a few measly sprigs at the grocery store.
There are still beautiful local cherry tomatoes available at the market as well.
Tomatoes and basil. A match made in heaven and one last taste of summer.
The tomatoes that I used are not your typical tiny cherry tomatoes. They were bigger as you can see. So the number of cherry tomatoes you use in this recipe will depend on the size of the tomatoes you pick up and how many tomatoes you actually want in your pasta.
Pasta with Pesto, Roasted Tomatoes and Chickpeas
500 g whole wheat pasta of choice
approximately 30 cherry tomatoes
2 cups cooked chickpeas ( 540 ml can)
2 cups fresh basil leaves (about 50g)
1/8 cup pine nuts, lightly roasted
1/4 cup olive oil or more if necessary
1 garlic clove, finely chopped
1/4 teaspoon fine grain sea salt
freshly ground pepper to taste
Preheat oven to 400F.
To make the pesto, process the basil and garlic together in a food processor until smooth. Add the pine nuts and continue to process. Drizzle the olive oil in to loosen the basil mixture. Add the salt and pepper. Process some more.
Put the chickpeas and cherry tomatoes together in a roasting pan. Drizzle with olive oil. Roast the chickpeas and cherry tomatoes for approximately 30 minutes moving them around a couple times.
Meanwhile, put a large pot of water on the stove and bring to a boil. Cook the pasta according to package instructions. Drain the pasta and put it back into the pot.
Add the cherry tomatoes and chickpeas to the pasta with the pesto. Stir. If necessary, drizzle with olive oil to loosen the pasta.
Salt and pepper to taste.
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