Ingredients

The following ingredients have 5 Servings
  • 4 cups dried pasta (your favorite kind)
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons butter
  • 1/2 cup panko bread crumbs (gluten-free or regular)
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 cups chopped mustard greens
  • 1/3 chopped walnuts
  • 3 tablespoons nutritional yeast (or 1/4 cup grated Parmesan cheese)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic (minced)
  • 1/2 cup olive oil

Instruction

  • Bring a large pot of water to a boil and cook the pasta according to the package directions.
  • While the pasta is cooking, add all pesto ingredients, except the olive oil, to the bowl of a food processor fitted with an S-blade. Blend the ingredients while you slowly pour in the olive oil. Blend until a a smooth texture is reached. You may have to scrape down sides once or twice.
  • Preheat the oven to 400° F. When the pasta is finished cooking, drain it into a colander and then add it back to the pot, along with the chickpeas and pesto. Mix until everything is combined. Pour the pasta into a large baking pan.
  • Heat a small pan over medium heat and melt the butter. Stir in the panko, garlic powder and salt and then evenly sprinkle on top of pasta.
  • Place the baking pan in oven and bake until the topping is slightly browned, 5-7 minutes. This dish is best when served warm.