Char’s Pesto Pasta Fettuccin-eh! With Whipped Feta and Roasted Chickpeas

Celebrate Canada Day with a patriotic play-on-words pasta: Italpasta Fettuccin-eh! (click here for product info).

I was recently on CHCH Morning Live sharing two pasta dishes perfect for your Canada celebrations.

Click here for the featured recipe I shared on the show: Roasted Red Pepper Fettuccin-eh! with Maple Bacon, and click here for my Curried Chicken Pasta Salad with Dried Fruit. Watch full clip below.

Scroll down for my Pesto Pasta Fettuccin-eh! with Whipped Feta and Roasted Chickpeas.

If you know me personally, you know I’m a sucker for pasta AND a play on words….if you share my play’full’ness too, no doubt you’ll devour this pasta dish. Makes the perfect summer side to anything off the grill and/or meal on its own!

Ingredients

• Char’s Roasted Chickpeas (recipe below)
• 300 g (about 1/3 package) of Italpasta Fettchini-eh! Click here for product info.
• Char’s Whipped Feta – click here for recipe (note: for this pasta dish, whipped feta garnishes are not needed)
• Char’s Fresh Herb Pesto (recipe below)

Garnish:

~ grated Parm (about ¾ cup (175 mL))

Directions

1. Prepare roasted chickpeas (recipe below).
2. While chickpeas are roasting (and cooling) prepare whipped feta (note: whipped feta can be made up to three days before serving). Spread whipped feta on a large serving platter. Cover and refrigerate while preparing pasta and pesto.
3. Cook pasta according to package directions. Drain and toss with a small splash of olive oil (so it does not stick together while preparing pesto).
4. Prepare pesto (recipe below) and toss with cooked pasta and half of the roasted chickpeas (I like to toss everything in the same pot I cooked the pasta in to save on dishes).
5. Place pasta on top of whipped feta and garnish with remaining roasted chickpeas and Parmesan cheese.
6. Serve & Enjoy! Makes about 6 servings.

Note:

I like this dish served at room temperature (makes a great vegetarian summer pasta dish – but you’re welcome to warm it up if you like!).

Char’s Roasted Garlic Chickpea Croutons

Roasted chickpeas are the ultimate salad or pasta topper (or snack – I’ve been known to eat them straight up by the handful!). Just be sure to pat them dry after draining and rinsing, this way you are guaranteed a super crispy chickpea.

Ingredients

• 1 (540 mL/19 oz) can chickpeas, drained and rinsed and patted dry
• 1 tbsp (15 mL) vegetable oil
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) garlic powder
• ½ tsp (2 mL) onion powder
• ¼ tsp (1 mL) pepper

Directions

1. Preheat the oven to 425 F (200 C).
2. Toss dry chickpeas with oil and spices until well coated.
3. Place on a baking sheet lined with parchment paper – spread chickpeas out as much as possible.
4. Bake in the center of the oven for about 25 minutes, tossing only once (half way through roasting).
5. Remove from the oven and cool completely (on the baking sheet) while cooking pasta and making pesto and whipped feta.

Char’s Fresh Herb Pesto

Ingredients

• ½ cup (125 mL) nuts (almonds or walnuts) or seeds (pumpkin or sunflower *shelled)
• 3 cloves garlic
• 3 cups (750 mL) roughly chopped mixed fresh herbs (I like parsley, mint and dill – but you can use basil, chives and rosemary too)
• Zest and juice of one lemon (or two limes)
• ½ tsp (2 mL) onion powder
• ¼ tsp (1 mL) each of salt and chili flakes
• ½ cup (125 mL) grated parmesan cheese
• ½ cup (125 mL) olive oil

Directions

1. Place nuts (or seeds) and garlic in bowl of food processor fitted with a metal blade. Pulse until chopped.
2. Add herbs and pulse until well chopped, scrape down sides of bowl when needed.
3. Add remaining ingredients and pulse until well combined, being sure to scrape down sides of bowl as needed.
4. Cover and refrigerate until ready to serve (up to three days). Stir well before serving,
5. Makes about 1 ¼ cups (310 mL) of pesto.