Save This vibrant chickpea pasta primavera celebrates spring's bounty with a rainbow of fresh vegetables and aromatic herb oil. The dish balances protein-packed pasta with seasonal produce for a nourishing meal that's as beautiful as it is delicious.
I created this recipe during a farmers market haul last spring when I was overwhelmed with colorful vegetables and needed a simple way to showcase them all. My plant based friends now request it whenever they visit, and even my vegetable skeptical nephew cleans his plate.
Ingredients
- Chickpea pasta: provides excellent protein and fiber while keeping the dish gluten free. Look for varieties with just chickpea flour for best texture.
- Cherry tomatoes: add sweet juicy bursts of flavor. Choose vine ripened for maximum sweetness.
- Bell peppers: both red and yellow bring vibrant color and vitamin C. Select firm peppers with glossy skin.
- Zucchini and carrot: create textural contrast and natural sweetness. Choose smaller zucchini for fewer seeds.
- Broccoli florets: add nutritional power and pleasant texture. Look for tight dark green florets.
- Sugar snap peas: provide delightful crunch and spring freshness. Select plump crisp pods.
- Red onion: adds aromatic foundation. Choose firm onions with dry papery skins.
- Extra virgin olive oil: forms the base of our herb oil. Use the highest quality you can afford as the flavor really shines here.
- Fresh herbs: basil parsley and chives create our vibrant green oil. Always use fresh not dried for this application.
- Lemon zest and juice: brighten all the flavors. Organic lemons work best since we use the zest.
- Pine nuts: add luxurious buttery crunch as a garnish. Toast them lightly to enhance flavor.
Instructions
- Cook the pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add chickpea pasta and cook according to package directions until just al dente typically 7 to 9 minutes. Chickpea pasta can become mushy if overcooked so start checking a minute before the suggested time. Before draining reserve half a cup of starchy pasta water then drain the pasta but do not rinse it.
- Prepare the herb oil:
- While pasta cooks gather all herb oil ingredients. Place olive oil basil parsley chives garlic lemon zest juice salt and pepper into a blender or food processor. Blend until completely smooth about 30 seconds stopping to scrape down sides if needed. The oil should be vibrant green and fragrant. Taste and adjust seasoning if necessary.
- Sauté the vegetables:
- Heat a large skillet over medium heat and add a tablespoon of olive oil. Add red onion first and cook for 2 minutes until slightly translucent stirring occasionally. Add bell peppers carrot zucchini broccoli and snap peas all at once. Sauté for 4 to 5 minutes tossing frequently. The vegetables should become brighter in color but remain crisp tender. Add cherry tomatoes last and cook just 1 minute more until slightly warmed but not collapsed.
- Combine everything:
- Add the drained chickpea pasta directly to the skillet with vegetables. Pour the prepared herb oil over everything and gently toss to coat each piece of pasta and vegetable with the vibrant sauce. If the mixture seems dry add reserved pasta water a tablespoon at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.
- Finish and serve:
- Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a large serving bowl or individual plates. Sprinkle with toasted pine nuts and optional vegan parmesan or nutritional yeast just before serving for added flavor and visual appeal.
Save The herb oil is truly the magical element in this dish. I discovered its transformative power when experimenting with ways to use up herbs from my garden. The vibrant green color comes from briefly blanching the herbs before blending which preserves their bright hue. My family now requests this oil on everything from roasted vegetables to simple grilled bread.
Make-Ahead Options
This pasta primavera is excellent for meal prep. The herb oil can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before using as the oil may solidify when chilled. You can also prep all vegetables a day ahead and store them in separate containers in the refrigerator. The completed dish will keep well for 3 days refrigerated though the vegetables will soften slightly over time.
Ingredient Substitutions
No chickpea pasta? Any pasta works beautifully here including whole wheat lentil or traditional semolina pasta. Adjust cooking times according to package directions.
Seasonal swaps work perfectly. In summer use eggplant corn and more tomatoes. In fall try butternut squash brussels sprouts and kale. In winter use root vegetables like parsnips turnips and celeriac.
For the herb oil feel free to experiment with different herb combinations. Mint cilantro or tarragon can create exciting flavor variations. Just maintain the same total volume of herbs.
Serving Suggestions
Serve this colorful pasta as a complete meal or alongside a simple green salad dressed with lemon and olive oil. For entertaining pair it with crusty artisan bread and a platter of olives and marinated artichokes.
This dish is lovely with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non alcoholic option sparkling water with a splash of elderflower cordial complements the herbal notes beautifully.
For a special occasion add a dessert of fresh berries with coconut whipped cream to continue the light fresh theme of the meal.
Cultural Context
This recipe draws inspiration from Italian primavera dishes which celebrate spring vegetables. Traditional primavera often includes cream but our version uses herb oil for a lighter Mediterranean approach. The addition of chickpea pasta reflects modern nutritional awareness while maintaining the spirit of the original dish.
In Mediterranean cooking herb oils have been used for centuries to preserve the flavors of abundant summer herbs. This technique allows you to capture seasonal flavors at their peak and enjoy them throughout the year.
Save Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with toasted pine nuts and optional vegan parmesan or nutritional yeast just before serving for added flavor and visual appeal.
Recipe FAQ
- → Can I use other types of pasta?
Yes, substitute with your preferred pasta shape. For a gluten-free option, use certified gluten-free chickpea pasta.
- → Which vegetables work best?
Use colorful spring varieties like zucchini, bell peppers, snap peas, carrots, and cherry tomatoes, or swap based on the season.
- → How do I keep the vegetables crisp?
Sauté on medium heat for just a few minutes. Add the softest vegetables last for bright, tender results.
- → What’s a good herb oil alternative?
If you lack fresh herbs, try a drizzle of quality olive oil with a squeeze of lemon and a sprinkle of dried Italian herbs.
- → Can I add extra protein?
Yes, grilled tofu, sautéed tempeh, or extra chickpeas work great for more protein with this colorful dish.
- → Is this meal kid-friendly?
Most children enjoy the mild flavors and fun colors. Dice vegetables smaller for easy eating, if preferred.