Kale Pesto Pasta with Roasted Carrots and Chickpeas (dairy-free)
My children have always loved this pasta salad, and it's still one of my favorite ways to se
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Cooking tools:
- Food processor
- Baking sheet
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 12 ounces brown rice penne pasta, cooked and drained
- 4 medium carrots, chopped
- 1 can chickpeas, rinsed and drained
- 2 tablespoons extra virgin olive oil
- ½ teaspoons sea salt
- ¼ teaspoons black pepper
- ⅓ cups pine nuts
- 3 cloves garlic
- ½ bunches kale, stems removed and chopped
- 2 cups fresh basil (packed)
- 1 tablespoon lemon juice
- ⅓ cups extra virgin olive oil
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