This chickpea pasta is tossed with a creamy, vegan walnut pesto. Packed with protein and fiber, this easy recipe comes together in less than 15 minutes.
Toast the walnuts and oats: Preheat the oven to 350 F. Place the oats and 1 cup walnuts in a single layer on a sheet pan. Bake at 8-10 minutes, turning once to prevent browning. Remove from the oven and let cool.
Cook pasta according to package directions. Drain.
While the pasta cooks and the walnuts toast, add the greens, ½ cup toasted walnuts, nutritional yeast, lemon juice, garlic, and salt to a blender or food processor. Pulse until chopped. Set to puree and stream olive oil into the mixture. Puree until thoroughly blended.
Toss warm pasta with the pesto. Top with the remaining half cup toasted walnuts and red pepper flakes if desired. Serve as a room temperature or warm side dish or add cooked chickpeas for a hearty entrée.