Striving Bean

Pesto Pasta with Garbanzo Beans

Last week for our bean challenge we had home-made pesto with pasta and garbanzo beans (my favorite bean of all time, for those who are keeping track).

The pesto sauce was the recipe from the Moosewood Cookbook. Thanks Sarah, for the reminder of where this recipe resides! Fresh parsley from the garden, fresh basil, pine nuts and almonds, olive oil, garlic, parmesan, and a good helping of melted butter – all blended together in a food processor. It’s delicious and easy to make.

Pesto Pasta with Garbanzo Beans

Here’s a little tip about pesto. Earlier in the week, I made enough for 2 batches, so I froze one. I then thawed the pesto in the fridge overnight. I reheated the pesto in the frying pan, along with the pasta, and suddenly realized the cheese was melting and sticking to the pan. So, my advice is, don’t put pesto in a frying pan, unless you like clumpy cheese!

For myself, I decided to top my pasta dish with some sauteed garden tomatoes and orange bell pepper. That lent the dish a little sweetness.

Also, I made some garlic bread, based on this recipe. Lemon zest is a great “secret ingredient”. We didn’t have french bread, so I used slices of whole grain bread (healthier, I suppose.)

I cut the crusts off of 2 slices of bread (a pizza cutter works well), then tore them up and put it in a roasting pan with some olive oil and salt (375 degrees for 8 – 10 minutes). This is to top the pasta with a little crunch. The result is about 1 cup of crusty bread crumbs (next to small lemon to show scale).

The final dish – pesto pasta topped with crunchy bread crumbs (by far, the favorite part for the kids), garlic bread, and cucumbers & tomatoes on the side.

2 thoughts on “Pesto Pasta with Garbanzo Beans

  1. Annie Jones

    I love your bean challenge! This would be so easy for me…I don’t think I’ve tried a bean I haven’t liked!Enjoying looking around your blog and now have you in my reader. Thanks for stopping by mine!

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