Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 4
- For the pasta:
- 4 parsnips peeled, Blade D, noodles trimmed
- salt and pepper to taste
- 1 cup jarred roasted red peppers drained and sliced into 1/4” thick slivers and then halved
- 1 cup chickpeas rinsed and drained
- For the pesto:
- 3 cup basil leaves packed
- 2 tablespoons pine nuts
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 large clove of garlic chopped
Place a large skillet over medium-high heat and once it heats, add in the parsnip noodles and season with salt and pepper. Toss and then cover, letting cook for 5-7 minutes or until parsnip noodles are cooked through. Uncover, stir in the red peppers and chickpeas and let cook another 2 minutes or until heated through.
Meanwhile, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary.
Transfer the mixture to a large bowl and add in the pesto. Toss to combine thoroughly and divide onto two plates.