Kale Pesto Pasta with Roasted Carrots and Chickpeas (dairy-free) | Nourishing Meals®
This vibrant vegan pasta dish is as nourishing as it is flavorful.
Ingredients
- 12 ounce brown rice penne pasta cooked and drained
- 4 medium carrot(s) chopped
- 1 can chickpeas rinsed and drained
- 2 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅓ cup pine nuts
- 3 clove(s) garlic
- ½ bunch(es) kale stems removed and chopped
- 2 cup(s) fresh basil (packed)
- 1 tablespoon lemon juice
- ⅓ cup extra virgin olive oil
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