Bacon Butternut Chickpea Pesto Pasta
 
Prep time
Cook time
Total time
 
Serves: Serves 4-6
INGREDIENTS:
  • 1 454 g bag whole grain pasta (I used brown rice shells)
  • 2 cups bacon, chopped (around 8-9 thick rashers)
  • 2 cups butternut squash, julienned (1 small)
  • 1 15 oz (425 g) can chickpeas, drained and rinsed
  • 1 shallot, sliced
  • ⅓ cup pesto
  • Optional topping: peppery arugula leaves and/or freshly grated pecorino romano or parmesan cheese
DIRECTIONS:
  1. Heat up a large pot ⅔ full of water on the stove over high heat and bring to a boil. Check the package directions for the cooking time for the pasta, if it is around 13-15 minutes then get it going at the same time as the other ingredients, which take around 12-13 minutes, if it is shorter then add it in once the timer on the other ingredients gets to that amount of time (i.e. 7 minutes left).
  2. Heat up a large skillet on the stove over medium high heat. Add in the bacon, butternut, chickpeas and shallot, stirring often until the bacon has fully cooked, the butternut is soft and the chickpeas are golden, around 13 minutes. If everything starts to stick to the bottom and brown too quickly turn the heat down to medium. If there is excess oil left from the bacon at the end remove and dispose it.
  3. Strain the pasta once it is done, disposing of the cooking water, and add it and the pesto into the skillet. Toss gently to combine and serve hot.
Recipe by Love from the Land at https://www.lovefromtheland.com/bacon-butternut-chickpea-pesto-pasta/