Tomato Basil Pesto Pasta With Chickpeas 2
Meals (Lunch & Dinner)

Tomato Basil Pesto Pasta With Chickpeas Recipe

Looking for a fun, offbeat pasta recipe? Well, look no more because I got something special for you here. Evidently, Tomato Basil Pesto Pasta With Chickpeas is such a delicious treat, that it makes you experience an explosion of flavours and texture in your mouth. Moreover, its recipe is extremely simple to make. In short, it’s mainly just mixing up various pasta sauces and roasting some chickpeas on the side and then adding them all together later.

By the way, for the sake of avoiding confusion, I have segregated the ingredients according to different elements of the dish that has to be first prepared separately. Eventually, they all marry each other to create this finger licking good Tomato Basil Pesto Pasta With Chickpeas dish. And, as you can see in the above picture, I love to serve this pasta dish with some crisp, buttery Homemade Garlic Bread. Seriously, you got to make and relish it with your friends and family. Also, if you do, please share its picture with me on Instagram by tagging me in your post. I would love to see your incredible creation.

Additionally, if you like this Tomato Basil Pesto Pasta With Chickpeas Recipe, I’m sure you will love some other different pasta recipes on my blog like Dairy-free Pumpkin Pasta and Pepper Penne Pasta.

Serves 2 people

Cooking time 30 minutes

Tomato Basil Pesto Pasta With Chickpeas Recipe


For cooking/boiling Pasta

  • 1½ cup of whole wheat pasta (or any kind that you prefer)
  • 1 tsp salt
  • 3 cups of water

For Pesto Sauce

  • 2 tbsp olive oil
  • 250 gm basil leaves
  • 6-7 garlic cloves
  • 1 tsp black pepper powder
  • ⅓ cup grated cheese
  • ⅓ cup walnuts
  • Salt to taste
  • 1 tbsp lemon juice

For Tomato Puree

  • 2 medium tomatoes, pureed
  • 1 tsp black pepper powder
  • Salt to taste
  • 1 tbsp dry Italian dry herbs

For roasting chickpeas


  1. Firstly, boil the pasta in salted water until it is soft and cooked properly. Once it is cooked, drain the water and coat the boiled pasta with a little bit of olive oil so that it doesn’t stick.
  2. Next, on another stove, we will roast chickpeas. For that, in a pan, heat some olive oil and sauté onions and garlic. Add cooked/boiled chickpeas. Drizzle Urban Platter Italian Secret Seasoning Mix , some salt, diced tomato and lastly chopped coriander leaves. Cook on low heat for 10 minutes and then keep aside.
  3. Then, prepare the pesto sauce by blending all the ingredients mentioned under Pesto heading into a smooth, creamy consistency.
  4. In the same pan, add tomato puree. Add salt, pepper, dry Italian herbs. Cook for 2-3 minutes on medium heat.
  5. Later, add pesto sauce to the tomato sauce and mix well. The amount of pesto sauce that you add can vary according to your taste. I like to go with a 70:30 ratio for Tomato Puree and Pesto. You can store the rest of the pesto and use to make pesto pasta separately.
  6. Finally, add boiled pasta in the prepared sauce, mix well so that pasta is well coated with the sauce. Cook for 4-5 minutes on low heat.
  7. Furthermore, while serving, add roasted chickpeas on the top.
  8. Additionally, garnish with fresh basil leaves, grated cheese or dry oregano mix.

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