This Pesto Linguine is topped with Crispy Balsamic Chickpeas that add tons of protein and flavor to this vegetarian pasta dish!
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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.
This pasta with roasted chickpeas is an easy dinner will be ready for you and your family to enjoy in less than 30 minutes. If you are new to consuming balsamic vinegar, this will be a delicious way to try it.
What kind of chickpeas can I use here?
I used cooked chickpeas from the can for this recipe. You can also use dry chickpeas that are soaked and cooked ahead of time.
For this recipe, we are making my roasted chickpeas and adding balsamic vinegar.
How to cook dry chickpeas
Place 1 cup garbanzo beans (also known as chickpeas) in 3 cups cool water and soak for a minimum of 4 hours, or overnight. Drain and rinse.
Add soaked beans and fresh water to cover by 2 inches into a large pot and cook on medium high heat for 30 minutes, until soft. Drain, pat dry, and continue with this recipe.
You can also read more about soaking and cooking dry chickpeas here.
How to make this Pesto Linguine with Crispy Balsamic Chickpeas
- Make sure to pat dry your cooked chickpeas.
- Cook the chickpeas, garlic, and seasonings in the hot, oiled cast iron pan (affiliate link to the one I own), then move to the oven to get crispy.
- Cook your linguine according to package directions and toss with pesto.
- Top with crispy chickpeas and Parmesan as desired.
Be sure to check your parmesan cheese for animal rennet if this is important for you in keeping this dish vegetarian.
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
- 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
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
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.