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Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko 2

I originally had something completely different planned for these ingredients, but once I pulled the mustard greens out of the refrigerator, I immediately knew they needed to be pesto-ed. Not sure if pesto is really a verb or not, but it should be! While I love a traditional basil pesto, it’s so much fun making it out of other greens, and also usually a lot cheaper if you don’t grown your own basil.

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko 1

This mustard green pesto does not disappoint one bit. It’s spicy and tangy, but also rich and creamy, just as a pesto should be. To make this pasta extra special, I topped it off with some panko and baked it in the oven for a few minutes. It gives the pasta a nice crunchy topping that will make you wonder why don’t top all your pastas with panko.

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko 3

Another great thing about this pasta is that it comes together in just 30 minutes! I’m a huge believer in quick and easy dinner recipes and you will definitely want to add this one to your weekly meal plan 🙂

Pastas are great for 30 minute meals, but I also like to have some protein in my dinners so I added in some chickpeas that give this meal a nice bite, as well as make it much more hearty and filling.

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

This easy baked pasta is dressed in garlicky mustard green pesto and topped with a crispy panko breadcrumb topping.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients

  • 4 cups dried pasta your favorite kind
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons butter
  • 1/2 cup panko bread crumbs gluten-free or regular
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt

For the mustard green pesto:

  • 1 cups chopped mustard greens
  • 1/3 chopped walnuts
  • 3 tablespoons nutritional yeast or 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/2 cup olive oil

Instructions

  • Bring a large pot of water to a boil and cook the pasta according to the package directions.
  • While the pasta is cooking, add all pesto ingredients, except the olive oil, to the bowl of a food processor fitted with an S-blade. Blend the ingredients while you slowly pour in the olive oil. Blend until a a smooth texture is reached. You may have to scrape down sides once or twice.
  • Preheat the oven to 400° F. When the pasta is finished cooking, drain it into a colander and then add it back to the pot, along with the chickpeas and pesto. Mix until everything is combined. Pour the pasta into a large baking pan.
  • Heat a small pan over medium heat and melt the butter. Stir in the panko, garlic powder and salt and then evenly sprinkle on top of pasta.
  • Place the baking pan in oven and bake until the topping is slightly browned, 5-7 minutes. This dish is best when served warm.
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1 Comment

  • Reply
    RutuGandh Lakeside leisure resort
    May 31, 2017 at 7:08 am

    We loved It. We will try to make it at my resort

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