4 cups uncooked penne pasta 1 cup mustard greens, chopped ¼ cup basil, chopped ⅓ cup walnuts, chopped ¼ cup Parmesan cheese, grated 2 tablespoons lemon juice 1 clove garlic, minced ½ cup olive oil 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons butter ½ cup Kikkoman® Panko Bread Crumbs ½ teaspoon garlic powder ⅛ teaspoon salt
Preheat oven to 400°F.
Fill a large pot with water and bring to a boil. Cook the penne according to package instructions.
Meanwhile, make the pesto by adding the mustard greens, basil, walnuts, Parmesan, lemon juice, and garlic to a food processor or blender and blend until smooth, adding olive oil gradually.
Drain the cooked pasta and return the noodles to the pot. Add the chickpeas and pesto and stir well to coat. Transfer to a casserole dish.
In a small pan, melt the butter over medium heat, then add the panko, garlic powder and salt. Once combined, sprinkle the mixture over the pasta in the casserole dish, and bake in the oven until the topping is brown, around 5 minutes.