Chickpeas and Penne With Pecan Red Pepper Pesto |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It's fun to cook for my vegan neighbors, but also a challenge to come up with food that has texture in addition to good flavor. Ingredients:
1 onion |
1 (15 ounce) can chickpeas |
1/4 lb penne pasta |
1/2 cup roasted red pepper |
2 garlic cloves |
3 tablespoons olive oil |
1 pinch chipotle pepper |
1/4 cup pecans |
1 pinch salt |
1 pinch pepper |
1 tablespoon catsup |
1 lemon |
Directions:
1. First boil a quarter pound of penne noodles.
2. while that is going, saute an onion in some olive oil.
3. add the rinsed chickpeas in the pan to roast a little.
4. in a blender, add the peppers, garlic, olive oil, chipotle, pecans, salt and pepper, and catsup.
5. toss everything together and cook on low heat, just long enough to heat the sauce through.
6. squeeze some lemon juice on top and serve.
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