Veggie Pesto Pasta With Chickpeas (No-Reheat)
Serves 3
5 mins prep
15 mins cook
20 mins total
This veggie pesto pasta is a delicious vegetarian meal that can be eaten hot or cold! It is extremely customizable and perfect for meal prep!
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Cook the pasta according to the package. When it's done, drain and return to the pot and toss with a little olive oil so it doesn't stick.
While the pasta cooks, add 1 TBSP oil to a skillet over medium heat. Then add the asparagus and chickpeas with generous amount of salt and pepper. Squeeze one or two lemon wedges over the mixture. Add the oregano, if using, (or any other spices you're into!) Cook for 5 to 7 minutes, until the asparagus is tender-crisp. Turn off the heat.
After the pasta is cooked, add the 1/2 cup pesto to the pot and toss well. Then pour the pasta into the pan with the asparagus. Add the chopped tomatoes and toss it all together. If you want to add more pesto, go for it!
To assemble: Divide the pasta mixture among three meal prep containers. Top with Parmesan cheese if using.