This Pesto Linguine is topped with Crispy Balsamic Chickpeas that add tons of protein and flavor to this vegetarian pasta dish! This weeknight dinner recipe is ready in just 30 minutes with only 6 ingredients.
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Who knew that balsamic vinegar and my homemade pesto recipe would make pesto linguine one of my favorite easy dinner recipes?
Balsamic vinegar has a rich, hearty flavor that blends well with both sweet and savory dishes. It's common to see it used on both fruits and vegetables, making it a classic that will be favorite in your home.
If balsamic vinegar is a new food for you, this will be a delicious way to try it. This pasta with roasted chickpeas is an easy weeknight dinner recipe that will be ready for you and your family to enjoy in less than 30 minutes.
Ingredients
- Olive oil
- Garbanzo beans (Chickpeas)
- Garlic
- Balsamic vinegar
- Linguine
- Pesto
- Salt & pepper
- Parmesan cheese (optional)
How to make pesto linguine with crispy balsamic chickpeas
- Heat olive oil in a large cast iron or other oven safe skillet over medium heat until shimmering.
- Add dried garbanzo beans and garlic and season with salt and pepper. Shake the pan or stir to coat everything evenly in oil.
- Transfer the pan to a 400ºF oven and bake, stirring once or twice, until the beans are lightly browned and crispy, 15-20 minutes.
- Remove the pan from the oven and add the balsamic vinegar. Stir the chickpeas until the vinegar has completely coated them and thickened.
- While the chickpeas are cooking, bring a large pot of water to a boil. Cook the linguini according to package directions.
- When the pasta is done cooking drain it and return it to the pot. Toss the pasta with the amount of pesto you prefer until completely coated. Transfer pasta to plates and top with chickpeas and Parmesan cheese if desired.
Top tips
Use a cast iron pan
I highly recommend using a cast iron pan for roasting your chickpeas. Not only will it result in a nice, crispy chickpea, but it will also increase the iron in your meal, which is a total win for vegetarians!
If you don't have a cast iron pan, you can use any pan that is oven safe to 400ºF and allows the chickpeas to cook in a single layer.
Watch for splatter
Water and hot oil don't mix, but create a dangerous splatter that can get on your clothes and skin. It's important to pat your chickpeas dry after rinsing and draining but before adding them to the hot oil to prevent this splatter.
How to customize your pesto linguine pasta with roasted chickpeas
- Use penne pasta, or angel hair pasta instead of linguine
- Use a vegan Parmesan cheese and pesto to keep this vegan
- Use a gluten free pasta to make this recipe gluten free
- Add more or less pesto sauce to taste
- Swap the basil pesto for spinach pesto, walnut arugula pesto, pistachio pesto, or butternut squash and sage pesto
- Skip the chickpeas and top with balsamic tofu
FAQ
Not all parmesan cheese is vegetarian because it is made with animal rennet. If this is important to you, look for a cheese made with vegetable rennet.
Keep in mind that pesto is often made with parmesan cheese, so you may want to check the ingredients on that as well.
Yes you can use dried chickpeas, but you will need to soak and cook them before using them in this recipe. Look here to learn more about how to cook chickpeas.
What to serve with pesto linguine
Other pasta recipes you'll love
- Roasted Vegetable Lasagna
- Fettuccine Alfredo with Cajun Tofu
- Sun Dried Tomato and Broccoli Unstuffed Shells
- Angel Hair Pasta with Pistachios and Arugula
- Penne alla Vecchia Bettola
- Penne al Pomodoro
- Spaghetti Arrabbiata
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pesto Linguini with Crispy Balsamic Chickpeas
Ingredients
- 3 tablespoons olive oil
- 15 ounces canned garbanzo beans, (chickpeas), rinsed, drained, and patted dry
- 2 garlic cloves, pressed
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 pound linguini
- ¼ - ½ cup pesto
- Parmesan cheese for topping
Instructions
- Preheat the oven to 400ºF. In a large cast iron or other oven safe skillet, heat olive oil over medium heat until shimmering.
- Add garbanzo beans and garlic and season with salt and pepper. Shake the pan or stir to coat everything evenly in oil.
- Transfer the pan to the hot oven and bake, stirring once or twice, until the beans are lightly browned and crispy, 15-20 minutes.
- Remove the pan from the oven and add the balsamic vinegar. Stir the chickpeas until the vinegar has completely coated them and thickened.
- While the chickpeas are cooking, bring a large pot of water to a boil. Cook the linguini according to package directions.
- When the pasta is done cooking drain it and return it to the pot. Toss the pasta with the amount of pesto you prefer until completely coated. Transfer pasta to plates and top with chickpeas and Parmesan cheese if desired.
Jenn @ Deliciously Sprinkled says
YUM, this pasta looks delicious!! 🙂
Nicole, RD says
I love everything about this recipe...especially the chickpea crunch! I can only hope this bun in the oven will have a palate like your kiddos! I mean, really, though, what's not to love about balsamic vinegar?!
Christie - Food Done Light says
I love the crunch from the crispy chickpeas. What a great addition to pasta.
Sherri@The Well Floured Kitchen says
We love crispy chickpeas around here, make them for a snack once a week. But I haven't tried balsamic yet, pinned to try. The whole dish looks amazing!
Pam says
Incredibly delicious! I love chickpeas and I think I could eat these on their own, but they were the perfect complement to the pasta. My friend gave me some homemade pesto and this was just the recipe to highlight it.