Description
A creamy roasted red pepper pesto alfredo served with crispy chickpeas for a flavorful and satisfying meal.
Ingredients
Scale
- 1 cup roasted red peppers
- 1/2 cup basil leaves
- 1/4 cup grated parmesan
- 2 cloves garlic
- 1/4 cup olive oil
- 1 cup heavy cream
- 8 oz fettuccine pasta
- 1 can chickpeas, drained and dried
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper. Roast for 20-25 minutes until crispy.
- Cook pasta according to package instructions.
- Blend roasted red peppers, basil, parmesan, and garlic until smooth.
- Heat heavy cream in a pan over medium heat. Stir in the pesto mixture.
- Toss cooked pasta with the sauce. Top with crispy chickpeas.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute cashew cream for a dairy-free version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 60mg
Keywords: roasted red pepper pesto alfredo, crispy chickpeas, vegetarian pasta