Preserved Lemon + Chickpea Pasta With Parsley Pesto

Name: Preserved Lemon + Chickpea Pasta With Parsley Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters toasted almonds, roughly chopped; 473 milliliters loosely packed baby spinach; 425 grams chickpeas, thoroughly drained; 473 milliliters coarsely chopped, fresh parsley; 2 garlic cloves, minced; 2 quarters preserved lemon, chopped (equal to 1/2 lemon; substitute zest + 1 tbsp lemon juice if no preserved lemons on hand); 79 milliliters olive oil, separated; 227 grams pasta (brown rice pasta used here); 79 milliliters reserved pasta water; 4 servings sea salt + freshly ground black pepper to taste

Preserved Lemon + Chickpea Pasta With Parsley Pesto is a dairy free condiment. This recipe serves 4. One serving contains 549 calories, 17g of protein, and 27g of fat. Head to the store and pick up almonds, olive oil, chickpeas, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.