Rigatoni with Pesto and Chickpeas

Name: Rigatoni with Pesto and Chickpeas
Prep time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 12 oz. rigatoni; 1 can chickpeas; 3/4 c. prepared basil pesto (from a tub; see Note); Top with: diced tomatoes and Italian parsley, cut in narrow strips

By Woman's Day Kitchen Published: Mar 3, 2015

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Jacqueline Hopkins

Yields:

Prep Time:

5 mins

Total Time:

20 mins

Cal/Serv:

639

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Ingredients

12 oz. rigatoni
1 can chickpeas
3/4 cup prepared basil pesto (from a tub; see Note)
Top with: diced tomatoes and Italian parsley, cut in narrow strips

Directions

1. Step 1Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
2. Step 2Meanwhile, process 3⁄4 cup chickpeas and the pesto in a food processor until smooth, scraping down sides as needed. Slowly pour 1⁄2 cup pasta cooking water through feed tube; process until creamy.
3. Step 3Set a colander in kitchen sink; put the remaining chickpeas in the colander and drain the pasta. Return pasta and chickpeas to pot. Add pesto mixture and toss to mix and coat. Serve immediately, topping with tomatoes and parsley.