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Green Pasta with Chickpeas

Image for Green Pasta with Chickpeas
plate

Yield

Makes 4-6 servings

prep

Prep Time

10 minutes

cook

Cook Time

20 minutes

kikkoman products used:

ingredients

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

directions

  1. Preheat oven to 400°F.
  2. Fill a large pot with water and bring to a boil. Cook the penne according to package instructions.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot.

Adapted from Oh My Veggies

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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