This pasta dish is a protein-packed recipe with fiber from chickpeas and green beans. It’s rich in healthy fats from olive oil and pistachios, and the feta adds a tasty dose of calcium. Perfect for a balanced meal or side!
Yield
4 Servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Ingredients
1 1/2 C dry elbow pasta
1 lb fresh green beans (trimmed)
Cooking spray or drizzle of oil
salt and pepper to taste
2 green onions (thinly sliced)
1/4 C chopped fresh herbs (such as parsley, basil, or cilantro)
1/4 C roasted pistachios (chop once cool)
3 Tbsp freshly squeezed lemon juice
1 Tbsp white wine vinegar
2 Tbsp chopped fresh herbs (such as parsley or chives)
1 tsp freshly grated lemon zest
1 tsp honey
1 garlic clove (minced)
salt and pepper to taste
1 C extra virgin olive oil
1/3 C crumbled feta cheese (or grated parmesan cheese)
Instructions
- Preheat oven to 425°F.
- Cook pasta according to package directions. Drain and let cool.
- Add trimmed green beans to a baking sheet. Drizzle or spray with olive oil, season with salt and pepper, and roast for 8–10 minutes, flipping halfway. Let cool slightly and chop into 1 inch pieces. Set aside.
- In a small bowl, whisk together the vinaigrette ingredients - lemon juice, vinegar, herbs, lemon zest, honey, garlic, salt, and pepper. Slowly whisk in olive oil until combined, then stir in feta or parmesan cheese.
- In a large bowl, mix cooked pasta, chickpeas, green onions, and herbs. Toss with some dressing. Then, add roasted green beans and pistachios. Drizzle with more dressing.
- Serve right away or chill and serve cold.
Notes
Chef's Tip: If you don’t have small elbow pasta handy, you can use orzo, ditalini, or even pearled couscous. You can also add rotisserie chicken for some additional protein!
Nutrition Info per serving: Calories: 527, Saturated Fat: 6.4 g, Sodium: 126 mg, Added Sugars: 6 g, Fiber: 10, Protein: 12 g