Penne with Edamame Pesto and Crispy Chickpeas

Whole-wheat-free penne with a green edamame and basil pesto, crispy chickpeas and cherry tomatoes. The dish provides plenty of plant-based protein and is ready in 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 180 g Penne
• 150 g Edamame, shelled (frozen)
• 1 Dose Chickpeas, drained weight approx. 240 g
• 1 Bund Basil
• 1 Stück Garlic clove
• 1 Stück Organic lemon (juice and zest)
• 30 g Sunflower seeds
• 2 EL Nutritional yeast flakes
• 4 EL Olive oil
• 1 TL Sweet paprika powder
• 150 g Cherry tomatoes
• Salt
• Pepper

Method

1. Bring salted water to a boil in a large pot. Cook the edamame in it for 3 minutes, lift them out with a ladle, rinse under cold water and drain. Reserve the cooking water.
2. Cook the penne in the cooking water according to the package directions until al dente. Before draining, scoop out about 100 ml of pasta water.
3. Drain the chickpeas well and pat them dry with kitchen paper. Heat 2 tbsp olive oil in a pan, fry the chickpeas with sweet paprika powder and a pinch of salt for 6 to 8 minutes until crispy, then set them aside.
4. Toast the sunflower seeds in a dry pan until golden brown and let them cool briefly.
5. For the pesto, put the edamame, basil leaves, the garlic clove, the juice of half a lemon, the nutritional yeast flakes, 2 tbsp olive oil, 4 tbsp pasta water, salt and pepper into a tall container and blend finely with an immersion blender. If needed, thin with a little more pasta water.
6. Halve the cherry tomatoes and briefly sauté them in the pan with a little olive oil until the skins begin to split slightly.
7. Toss the drained penne with the pesto in the large pan or pot and warm over low heat for 1 minute. Serve topped with tomatoes, chickpeas and sunflower seeds, sprinkle with lemon zest and serve immediately.