Ingredients
Method
- Cook pasta according to package directions.
- While pasta is cooking, combine basil leaves, artichoke hearts, shelled pumpkin seeds, lemon juice, garlic, and white miso paste in a food processor until it is fully combined. Scrape down the sides, as needed, and continue processing until the pesto is mostly smooth.
- After the pasta is finished cooking, drain in a colander.
- Move the noodles to a large mixing bowl, and toss with extra virgin olive oil to prevent sticking (optional). Spoon the artichoke pesto over the pasta, and toss until evenly combined.
- Serve pasta topped with air fried or roasted chickpeas.
Notes
- To prevent your basil pesto from oxidizing and turning brown, add a thin layer of olive oil on top before storing.
- If your pesto seems too thick, thin it with a tablespoon or two of the pasta cooking water until it reaches your desired consistency.
- This pesto can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your pesto seems too thick, thin it with a tablespoon or two of the pasta cooking water until it reaches your desired consistency.
- This pesto can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.