Chickpea & Spinach Fettuccine with Parsley Pesto

September 28, 2016

A tasty take on traditional pesto, this delicious dish is ideal for Meatless Mondays. If you can make the effort to find fresh spinach fettuccine - your taste buds will thank you. For a less formal salad version,  you can sub the fettuccine for vegetable spiral pasta and top with a sprinkle of almond slithers. Serves 2


200 g fresh spinach fettuccine

1 tbsp plant based Nuttelex

1 garlic clove, minced

1 can of chickpeas, thoroughly drained

2 garlic cloves, minced

3/4 cup fresh parsley, coarsely chopped

¼ cup almonds, roughly chopped

1½ cups loosely packed baby spinach leaves

2 tbsp lemon juice

1 lemon, zest only

1 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper to taste


1To prepare the pasta cook fresh pasta in plenty of boiling water for about 4-5 minutes dep. Drain well, refresh in cold water. Set aside in a pot to keep warm but do not allow the pasta to become gluggy

2Heat a heavy based skillet over a medium low flame. Add Nuttelex and clove of the minced garlic and stir for about 30 seconds, until fragrant then add the chickpeas. Sauté for about ten minutes, stirring occasionally. Remove from heat. Add spinach and set aside to allow the spinach to wilt gently

3To make the pesto: In a high speed food processor, combine the remaining garlic with olive oil, lemon juice, parsley, almonds and a pinch of salt. Pulse until a rough paste that resembles breadcrumbs is formed

4To serve: In a large mixing bowl, add warm pasta, sautéed chickpeas and wilted spinach. Add the pesto, lemon zest and gently toss. Divide equally onto 2 serving plates. Season to taste with salt and cracked black pepper and serve