Strawberry Chickpea Pasta (GF, V)

This one has been just lingering in my drafts folder for about a year. Finally, I pulled the trigger, and of course, I'm mad I didn't make it sooner. This is so satisfying. If the hubs were here, he could easly through some chicken on top.


Strawberry Chickpea Pasta (GF, V)

Inspired: Toasted Pine Nut | Chocolate & Zucchini | Ready Set Eat

Serves: 3-4 | Time: 25 min


Ingredients

8 oz gluten-free pasta

1 15oz can #chickpeas, drained and rinsed

1 cup fresh #strawberries, chopped

1/3 cup #pistachios

1/4 cup basil leaves, finely chopped

1 tbsp Charis Winery blood orange infused EVO (+ extra to sauté the chickpeas in)

1 tbsp Charis Winery mango infused balsamic vinegar

S&P, to taste

1 ripe #avocado, sliced


Instructions

Cook pasta according to package directions, omitting salt; drain. Cover to keep warm.


Stir basil, vinegar, oil and S&P in a small bowl with wire whisk until well blended; set aside.


Spray large nonstick skillet with cooking spray; heat over medium heat. Add chickpeas and cook 8 minutes. Add pasta, strawberries, and pistachios and warm through for about 2 minutes, while stirring frequently. Add vinegar mixture; toss to coat.


Serve warm with avocado slices on top.

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