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Rigatoni with Pesto & Chickpeas




Source of Recipe


Woman's Day


List of Ingredients




Pasta:
12 oz rigatoni

1 can (19 oz) chickpeas, rinsed
3/4 cup prepared basil pesto (from a 7-oz tub)

Garnish:
diced tomatoes and Italian parsley, cut in narrow strips



Recipe



. Cook pasta in a large pot of lightly salted boiling water, stirring occasionally, 12 minutes or until firm-tender.

2. Meanwhile process 3/4 cup chickpeas and the pesto in a food processor until smooth, scraping down sides as needed. Slowly pour 1/2 cup pasta cooking water through feed tube; process until creamy.

3. Set a colander in kitchen sink, put in the remaining chickpeas and drain pasta in colander. Return pasta and chickpeas to pot. Add pesto mixture and toss to mix and coat. Serve immediately, garnished with diced tomato and parsley.