spaghetti with pesto & lemon roasted chickpeas

Making your own pesto may seem daunting and unnecessary. Why, you may ask, when there’s a perfectly good jar sitting in your kitchen cupboard? Well, as strange as this may seem – it’s bizarrely fulfilling. Four ingredients into a food processor. Add salt, pepper and water. Blend. You’ve got pesto; one that tastes a heck of a lot better than that lonely jar in your cupboard.

PESTO

  • 50g pine nuts
  • Large handful of fresh basil leaves
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 clove garlic
  • Pinch of sea salt and black pepper

Blend all ingredients in a food processor until smooth. Store in an airtight jar in the fridge for up to one week.

LEMON ROASTED CHICKPEAS

  • Juice and zest of 1 lemon
  • 240g cooked chickpeas or 1 can chickpeas, drained
  • 2 tbsp olive oil
  • Salt and pepper

Preheat the oven to 180C. Drizzle the chickpeas with olive oil and toss with the juice and zest of the lemon – ensuring all the chickpeas are fully coated. Season. Roast for 15 minutes or until crispy.

Cook the spaghetti according to the instructions on the packet (preferably wholewheat). Drain, then toss with the pesto (above) and scatter with roasted chickpeas (above) and extra basil leaves.

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