In my household, we typically try to participate in “Meatless Monday.”  After spending some time with my friends at USA Pulses for a wonderful dinner this past weekend, I decided to share one of my favorite ‘Meatless Monday’ recipes. 

Being that I’m a food blogger who is preparing for my wedding, I have become more and more conscious of calories and carbs.  I have really become a huge fan of chickpea, pea and lentil pastas.  Not only are they a good source of plant-based protein, they’re also an excellent source of fiber.

To be completely honest, I have made this dish for friends and family, and I’ve never told them that it’s not traditional pasta.  They actually don’t even notice.  

If you have extra time and a food processor and/or a high-powered blender, you can make yours at home.  I have provided the recipe for the pesto sauce as well.  I am sure you will love the recipe because you will not be able to taste the difference. 


Pesto Sauce 

Ingredients  

  • 1/2 Lemon 
  • 2 cups of Fresh basil leaves
  • 1 cup Shredded parmesan cheese
  • 3 tablespoons of Extra virgin olive oil
  • 1 cup Pine nuts (or walnuts)
  • 1 Garlic cloves
  • Salt and pepper to taste 
  • Food processor 

Directions 
Place all of your ingredients into a food processor, or a high-powered blender.  Process until smooth.

Basil Pesto Shrimp with Chickpea Pasta 

Ingredients

One (1) container of pesto sauce.  You can create your own pesto sauce in your food processor.  Or if you don’t have time, you can purchase this pesto sauce: 

  • Salt and pepper, to taste 
  • 2 boxes of  Chickpea Pasta 
  • 1/2 cup shaved parmesan 
  • 1 pound of large shrimp 
  • 1/2 stick of butter  
  • 1 tablespoon red flakes 
  • 2 tablespoon of lemon juice  

Directions

  1.  In a large pot of boiling salted water, cook pasta according to package instructions.  Drain well.  Set side.
  2.  Season shrimp with garlic, lemon juice, salt, pepper,  and red pepper flakes.  Set aside.
  3.  Turn stove on medium and add butter to large skillet.  
  4.  Add shrimp and sauté until bright pink.  
  5.  Add the pasta into the pan with the shrimp.  Stir in the pesto.
  6.  Make sure the pesto, pasta noodles, and shrimp are well blended.
  7.  Scoop out desired amount into a bowl.
  8.  Garnish with chopped basil and shaved parmesan, if desired.
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