Beet Green Pesto Pasta with Zucchini and Chickpeas

Preheat oven to 425F.
Season zucchini slices with ¼ teaspoon salt & ¼ teaspoon pepper and roast for 25 minutes.
While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a ﬁne meal.
Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides).
Slowly drizzle in the remaining olive oil and blend until well combined.
In a large bowl, toss cooked pasta with the zucchini, chickpeas, tomatoes, and pesto sauce.

Banner Image:

BeetGreenPestoPasta.jpg

Grain:

Ingredients:

1 large zucchini, sliced

½ teaspoon salt, divided

½ teaspoon pepper, divided

½ cup toasted, chopped walnuts

1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)

2 garlic cloves (peeled)

½ cup fresh basil leaves

1 lemon (zested and juiced)

⅓ cup olive oil

1 can chickpeas, rinsed and drained

8 oz whole grain pasta, cooked according to package instructions

2 cups cherry tomatoes, halved

Active time:

30 minutes

Yield:

4 servings

Nutrition:

Calories: 680, Total Fat: 31g, Saturated Fat: 4g, Sodium: 510mg, Carbohydrate: 67g, Fiber: 8g, Sugar: 9g, Protein: 17g

Author:

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

Don’t discard the leafy green tops when you buy a bunch of beets from the farmers market. Instead, use them to make pesto.

Serving Size:

1/4 recipe