This Pesto Linguine is topped with Crispy Balsamic Chickpeas that add tons of protein and flavor to this vegetarian pasta dish!
I’ve discovered my kids will eat just about anything covered in balsamic vinegar.
They think it’s chocolate. It’s not like I told them it was chocolate, I just didn’t tell them it wasn’t chocolate. Balsamic drizzle is their favorite (they call it “sweet sauce”) and I’ve got a killer recipe comin’ atcha next week that incorporates this treat.
Today I’m bringing you a sophisticated option for your balsamic consumption. Now that you’re drowning in homemade pesto you need something to put it on. Pesto linguini with crispy balsamic chickpeas is where it’s at. It’s rich without being heavy and healthy without being rabbit food. There’s so much flavor and texture and love that you just might want to make it all the time.
You can add as much or as little pesto as your palette prefers. Parmesan cheese is the natural garnish here, but you could also use balsamic drizzle! I think they even sell that stuff in the store now, but I’ll share a recipe for it next week.
Simple, awesome, flavorful dinner. Mwah.
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Pesto Linguini with Crispy Balsamic Chickpeas
- 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.