I love crispy chickpeas. They’re a great plant-based protein addition to a variety of dishes. They add just the right crunchy texture to many dishes, like roasted sweet potatoes, on top of salads, or on pasta in this case. They’re even great just for snacking!

I’ve featured Swiss chard and baby spinach in this version of the recipe, but you can absolutely swap in whatever leafy greens you would like. Sauteed kale or collard greens instead of chard, or arugula or mustard greens instead of spinach…or even beet greens or turnip greens! They’re all nutritious, and they all offer variations to take this dish into different seasons. Fall is a lovely season for leafy greens, which thrive in cooler weather. Depending on what greens you use, your cooking time will vary. Softer greens like chard, spinach, and arugula don’t take as long as heartier greens like kale or collards.

Don’t forget to reserve some of your pasta cooking water before you drain your pasta. The starchy pasta water will help your pesto to coat the noodles and distribute evenly throughout the pasta. I usually err on the side of reserving more than what I will need, just to be safe. Add as much or as little reserved pasta water as you like, to achieve the consistency of sauce you prefer.

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Original publication date: September 28, 2020