This kale pesto pasta is bright, comforting, and simple to make. A robust kale pesto—packed with parmesan, garlic, toasted pine nuts, lemon and a touch of red pepper—is tossed with hot bucatini and finished with crunchy roasted chickpeas and extra parmesan. Delicious and satisfying.
Heading into mid-January with something green on the table!
This easy kale pesto pasta is generous with parmesan and topped with a handful of crispy roasted chickpeas. Add extra cheese when serving—you won’t regret it.
It’s vibrant, comforting, and quick to pull together.
I’ve been making a version of this for years. It’s simple and often born from leftovers, but it always feels recipe-worthy once plated. The components are easy to prepare ahead — the pesto stores well in the fridge or freezer and the chickpeas keep for snacking or topping bowls.
Pesto-coated pasta topped with crispy roasted chickpeas is one of my go-to meals. It’s filling, full of texture, and customizable—swap the pesto, use different pasta shapes, or change the chickpea seasonings to your taste.
One week I roasted more chickpeas than I needed and wanted to use the leftovers before they lost their crunch. A big bowl of pasta saved the day—pasta is a perfect vehicle for reviving not-quite-crispy chickpeas and turning them into something delicious.
I make crispy chickpeas nearly every week—they’re great on their own, on salads, in pasta, or as a snack. The toasted texture is addictive and they add a hearty bite to this dish. Pesto is another staple, and in colder months I often reach for a hearty kale pesto rather than basil.
Kale and parmesan make a rich, savory pesto that pairs beautifully with hot pasta, crushed red pepper, lots of garlic and a bright squeeze of lemon. Tossed with bucatini, it becomes dinner gold.
The kale pesto can be made ahead and stored in the fridge for several days or frozen for longer. Use it on pasta, swirl it into soups, or spread it on sandwiches—versatile and flavorful.
Huge winner!
Kale Pesto Pasta with Roasted Chickpeas
Kale Pesto Pasta with Roasted Chickpeas
4 to 6 people
Ingredients
Roasted Chickpeas
- 2 14-ounce cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Kale Pesto Pasta
- 4 cups chopped green kale
- 4 garlic cloves
- 1 cup finely grated Parmesan cheese
- 1/2 cup toasted pine nuts
- Kosher salt and pepper, to taste
- Juice of 1/2 lemon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 to 3/4 cup olive oil
- 1 pound bucatini (or other pasta)
- 1/2 cup reserved pasta water
- Extra Parmesan for topping
Instructions
Chickpeas
- Preheat the oven to 425°F (220°C).
- Spread the drained chickpeas on a clean towel and pat them dry; remove any loose skins if you like.
- Toss chickpeas on a baking sheet with olive oil, smoked paprika, garlic powder, oregano, salt and pepper. Roast for 15 minutes, toss, then roast 10–15 minutes more until crisp.
Kale Pesto Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- In a food processor combine kale, garlic, Parmesan, toasted pine nuts, lemon juice, crushed red pepper, a big pinch of salt and pepper. Pulse until the mixture is finely chopped. With the processor running, stream in the olive oil until the pesto comes together.
- Place hot pasta in a large bowl and add the kale pesto. Toss continuously for 1–2 minutes to coat the pasta, adding reserved pasta water as needed to loosen and create a silky sauce. Taste and adjust seasoning.
- Serve topped with roasted chickpeas and extra Parmesan. Enjoy warm.
Serve with crusty bread for dipping and extra parmesan on the side.