Crunchy, Lemony Chickpea Pasta With Green Peas and Almonds
Serves 1 (serving size: about 1 cup)
Chickpea pasta can be a nice change from whole wheat—it has a mild flavor and higher fiber content. The gremolata topping (a chopped herb condiment made with lemon zest and parsley) truly makes the dish. It’s crunchy, herby, fragrant, and citrusy. Serve the pasta immediately for the best texture and taste.
- 2 ounces uncooked chickpea spaghetti (such as Banza)
- 1/4 cup frozen green peas
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon plus a dash of kosher salt, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped unsalted roasted almonds
- 1 teaspoon lemon zest
- Calories 426
- Fat 24g
- Satfat 2g
- Unsatfat 20g
- Protein 19g
- Carbohydrate 42g
- Fiber 12g
- Sugars 7g
- Added sugars 0g
- Sodium 702mg
- Calcium 11% DV
- Potassium 15% DV
How to Make It
Cook pasta in boiling water until almost al dente, about 5 minutes. Add green peas; cook until peas are warmed through and pasta is tender, about 1 minute. Drain pasta mixture, reserving 1/2 cup cooking liquid. Cover pasta mixture to keep warm.
Heat oil in a small skillet over medium-low. Add garlic; cook until tender, about 2 minutes. Add pasta mixture, pepper, 1/4 teaspoon salt, and 1/4 cup reserved cooking liquid; toss to combine. If necessary, add up to 1/4 cup additional cooking liquid to reach desired consistency.
Make the gremolata: Stir together parsley, almonds, lemon zest, and remaining dash of salt. Sprinkle over the pasta and serve immediately.