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Thai Basil Pasta with Tomato-Mint Chickpeas

This easy Thai basil pasta with tomato-mint chickpeas needs to make it into your weekly rotation right away. It's a dream weeknight dinner recipe.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 360kcal

Equipment

  • Large pot
  • Wide pot

Ingredients

Marinated chickpeas:

  • 1/4 cup pine nuts or another nut of your preference, like pistachio or almonds
  • 1 pint cherry tomatoes quartered
  • 15- ounce can chickpeas drained and rinsed
  • 1 lemon juiced
  • 1 teaspoon lemon zest
  • .5 ounce mint leaves torn
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon crushed red pepper more to taste If desired
  • Salt to taste

Pasta:

  • 8 ounces dry pasta like linguine, spaghetti, or fettuccine; 1/4 cup pasta cooking water reserved
  • 1 tablespoon avocado oil
  • 1 yellow onion peeled and thinly sliced into half-moons
  • 3 tablespoons butter
  • 1/2 cup loosely packed Thai basil leaves torn
  • Salt and pepper to taste

Instructions

Toast the pine nuts:

  • Heat a wide pot over medium heat. Once hot, add the pine nuts and cook, stirring constantly, for 1 minute until they begin to turn golden brown. Be careful not to burn them. Transfer the pine nuts to a bowl and wipe out the pot and return it to the stovetop.

Marinate the chickpeas:

  • In a bowl, combine all of the ingredients for the chickpeas and toss to combine. Taste and season once more to your preferences. Set aside for 15 minutes.

Cook the pasta:

  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/4 cup pasta cooking water before draining the pasta. Note: Try to time this so that you're draining your pasta right as you're ready to add it to the sauce.

Start the sauce:

  • As you wait for the pasta water to boil, start the sauce. Heat the avocado oil in the wide pot over medium heat. Add the onion and cook, stirring often, for 6-8 minutes until it begins to soften and turn golden brown in places.
  • Add the butter. Once frothy, add the marinated chickpeas and bring the sauce to a boil Cook for 7 minutes until it begins to thicken. Don't allow the sauce to cook down too much; you want to maintain that light, summery quality!

Finish the sauce:

  • Stir in the torn Thai basil leaves. Taste the sauce and season it with salt, pepper, or crushed red pepper to your preferences. Cook the Thai basil for 1 minute.

Add the pasta:

  • Add the cooked pasta to the pot and cook for 1-2 minutes more. If needed, add a splash of the reserved pasta cooking water. Turn off the heat.

To serve:

  • Divide the pasta and chickpeas between bowls and garnish with more Thai basil. Enjoy!

Nutrition

Calories: 360kcal | Carbohydrates: 25g | Protein: 8g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 390mg | Potassium: 547mg | Fiber: 7g | Sugar: 5g | Vitamin A: 940IU | Vitamin C: 44mg | Calcium: 69mg | Iron: 3mg