This is a great weeknight recipe. It is quick, tasty and makes enough for leftovers for lunch the next day; what else could one ask for. It is a twist on one of my sister’s favourite meals, one which she has made for me many times. One thing I like about the dish is that it combines pasta with a raw leafy green (arugula) giving it a nice texture juxtaposition. It is good both hot and cold, so don’t fret too much if ingredients cool down while preparing everything.
Active time: 25 minutes
Cook time: 20 minutes
- 4 red bell peppers
- ⅓ cup pine nuts
- 300g whole wheat spaghetti
- ½ large red onion, thinly sliced
- 1 ½ cups chickpeas, rinsed
- 3 cloves garlic
- ⅓-½ cup pesto
- 5 oz box arugula
- Parmesan, to taste
- Olive oil, for cooking
- Salt & pepper, to taste
- Lemon, optional
- First we will roast the red bell peppers. Preheat the oven to 425F. Cut the bell peppers in half and remove the stems and the viens. Toss them with a tbsp of olive oil, assuring to coat both the inside and the outside of the peppers with a layer of oil. Add a pinch of salt and pepper and cook for 20 minutes. Once ready, set aside until plating.
- Bring a pot of salted water to a boil. Cook your spaghetti to package instructions and set aside. Be sure not to dump all the pasta water, set some aside to add moisture to the dish if necessary.
- Next, heat a large saucepan on medium low heat. To the saucepan add the pine nuts. Toast until they are beginning to turn golden, tossing them often, this should take about 5 minutes.
- Once the pine nuts have been toasted, add a half tbsp olive oil and cook the red onions. When they begin to turn translucent press the garlic into them. Cook for 2-3 minutes until fragrant and add in the chickpeas and cook until everything is hot.
- Add the pasta back to the pot it cooked in and add the chickpeas and the pesto. Toss to combine evenly. If it is a bit dry add in some of the reserved pasta water.
- Time to plate, in a large bowl add a handful of arugula. Add the pasta over the arugula and lastly add two bell pepper halves. Finish it off with the toasted pine nuts, parmesan, freshly cracked pepper and optionally a squeeze of lemon juice. Enjoy!