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Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.