Beet Green Pesto Pasta with Zucchini and Chickpeas | The Whole Grains Council

Ingredients

• 1 large zucchini, sliced
• ½ teaspoon salt, divided
• ½ teaspoon pepper, divided
• ½ cup toasted, chopped walnuts
• 1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)
• 2 garlic cloves (peeled)
• ½ cup fresh basil leaves
• 1 lemon (zested and juiced)
• ⅓ cup olive oil
• 1 can chickpeas, rinsed and drained
• 8 oz whole grain pasta, cooked according to package instructions
• 2 cups cherry tomatoes, halved