Recipe by Carol Aguirre MS RD/LDN

Prep Time: 10 minutespesto.jpg
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Entree
Cuisine: Vegan
Serves: 2


  • 8 oz chickpea pasta (I used Banza shells)
  • 2 cups of baby kale
  • 1 cup of walnuts (separated)
  • 2 tbsp of nutritional yeast
  • 2 tbsp of lemon juice (fresh squeezed)
  • 2 cloves of garlic
  • 1/2 cup of cold pressed olive oil
  • Kosher salt to taste
  • Red pepper flakes to taste
  • 4 oz of canned no added salt chickpeas


  1. Preheat the oven to 350 degrees. Place walnuts on a single sheet pan with aluminum foil. Bake for 5 minutes, turning once. Remove from oven and let cool.
  2. Cook  pasta according to directions. Drain.
  3. Take 1/2 cup of toasted walnuts, kale, nutritional yeast, lemon, garlic, and salt into blender or food processor. Pulse until chopped. Set to puree then add olive oil into mixture, blend thoroughly.
  4. Toss warm pasta with the pesto. Top with remaining walnuts, add chickpeas, salt to taste, and red pepper flakes. Serve warm or at room temperature.pestowater.jpg

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Carol Aguirre MS, RD/LDN