I love the cold pestos we make all summer long when the basil is gorgeous & growing like crazy in the garden. We tried this chickpea pasta — Banza pasta — with pesto last week and it was great. Then Mark ran across it in Whole Foods and saw what I’d paid. But! Since the pasta is made from beans, you could certainly skip adding protein to this meal.
Two 8-oz. boxes feeds all five of us because our people aren’t that big. For the pesto, just fill the food processor with basil, a clove of garlic, a quarter cup good olive oil, a handful each of peanuts and grated parmesan, and some sea salt to taste. I like a glass of red wine with this. Aside from that, the only pricey item is basil, which, if you live around here, gets planted, thrives on sun & water and feeds you all summer long.
Just fill your food processor with:
Basil, filled to the top
A garlic clove
A handful of peanuts
Parmesan, if you like - a handful
Good olive oil, maybe 1/4 cup
Sea salt, if you like
Pulse and toss with pasta.