Chickpea pesto pasta

This is amazing. I made the pesto from my garden basil. I have used the standard pine nuts as well as pecans. Both turned out fabulous but I think we really enjoyed the pecan version better. That recipe will follow shortly.

1/2-3/4 cup prepared pesto

1/2 cup mayonnaise

1 pound pasta, cook al dente, cooled and drained

1 can chickpeas, drained

1/2 cup shredded parmesan cheese

1 tablespoon fresh chopped green onion

Mix together the pesto and mayonnaise fully. Add in the parmesan. Finally, mix in the chickpeas and pasta.

Rosemary roasted potatoes and chickpeas

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This is a wonderful fall side dish. It bakes in the oven for about an hour and feeds 4-6 servings. It has been a personal favorite of mine for years. Sometimes I also add roughly chopped or pearl onions. Sometimes I also add carrots. What I like most are the tiny crunchy chickpeas that add texture to the dish.

 

1 can chickpeas, drained and rinsed

1 large sweet potato, peeled and diced

1 large russet potato, peeled and diced

4 cloves garlic, whole and peeled

3 tablespoons olive oil

3 teaspoons brown sugar

1 teaspoon salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

crushed red pepper – optional

 

Pre-heat the oven to 425 degrees. Place the potatoes, whole garlic, and chickpeas into a 9×13 baking dish. Mix the olive oil, sugar, and spices in a small bowl. Pour this mixture over the potatoes and stir to mix. Bake for 45-60 minutes stirring every 15 minutes.


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