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    Home » Vegetarian Pasta Recipes

    Pesto Linguine with Crispy Balsamic Chickpeas

    Lindsay Moe

    1540 shares
    pesto linguine
    pesto linguine
    pesto linguine

    This Pesto Linguine is topped with Crispy Balsamic Chickpeas that add tons of protein and flavor to this vegetarian pasta dish!

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. All opinions are my own.

    a bowl of pesto linguine topped with roasted chickpeas
    Jump to Recipe

    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.

    a cast iron skillet with crispy balsamic roasted chickpeas

    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.

    a plate of pesto pasta with cooked chickpeas, pesto, and basil

    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

    • Best Ever Garlic Bread
    • Garlic Parmesan Knots
    • The Best Easy Vegan Salad

    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
    close up photo of pesto linguine with balsamic chickpeas on a plate with a fork

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    a bowl of pesto linguine with crispy balsamic chickpeas

    Pesto Linguini with Crispy Balsamic Chickpeas

    This pesto linguine is a vegetarian pasta dish loaded with crispy balsamic roasted chickpeas and summery pesto!
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 410kcal
    Author: Lindsay Moe

    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.

    Nutrition

    Calories: 410kcal | Carbohydrates: 67g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 276mg | Fiber: 5g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1.9mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Jenn @ Deliciously Sprinkled says

      June 27, 2014 at 8:21 am

      YUM, this pasta looks delicious!! 🙂

      Reply
    2. Nicole, RD says

      June 27, 2014 at 8:48 am

      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?!

      Reply
    3. Christie - Food Done Light says

      June 27, 2014 at 9:01 am

      I love the crunch from the crispy chickpeas. What a great addition to pasta.

      Reply
    4. [email protected] Well Floured Kitchen says

      June 27, 2014 at 12:02 pm

      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!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    1540 shares