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Spring Chickpea Pasta Primavera
Donna

Easy Spring Chickpea Pasta Primavera Packed with Fresh Flavor

A vibrant Spring Chickpea Pasta Primavera featuring fresh veggies and chickpeas in a light, lemony sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method

Ingredients
  

Ingredients
  • 12 oz Pasta Use your favorite shape, like penne or fusilli.
  • 1 can Chickpeas Rinse well to keep the dish light.
  • 1 lb Asparagus Trimmed and cut into bite-size pieces.
  • 1 cup Sweet Peas Frozen works great if fresh aren’t available.
  • 1 cup Cherry Tomatoes Halved.
  • ¼ cup Lemon Juice Freshly squeezed.
  • 2 Tbsp Olive Oil Extra virgin.
  • 2 cloves Garlic Minced.
  • ¼ cup Parmesan Cheese Grated, optional but recommended.
  • 1 bunch Fresh Basil Torn.

Method
 

Instructions
  1. Cook Pasta: Bring a large pot of salted water to a rolling boil, add pasta, and cook 1–2 minutes less than package directions until just al dente.
  2. Sauté Veggies: While pasta cooks, heat olive oil in a skillet over medium, sauté garlic for 30 sec, add asparagus and peas, cook until bright green and crisp-tender (3–4 min).
  3. Add Chickpeas & Tomatoes: Stir in rinsed chickpeas and halved cherry tomatoes, gently toss, and cook until tomatoes soften and chickpeas are warmed through (about 2 min).
  4. Whisk Lemony Sauce: Pour in lemon juice and olive oil, season with salt and pepper, then stir gently to coat the veggies and chickpeas in a glossy, zesty sauce.
  5. Combine & Toss: Drain pasta, reserving ⅓ cup cooking water; add pasta to the skillet, toss with veggies and sauce, adding reserved water as needed for a silky, cohesive texture.
  6. Finish & Serve: Remove from heat, sprinkle torn basil leaves and grated Parmesan over the pasta, toss gently, then transfer to plates and garnish with extra lemon zest.