Try this gluten-free dish with your favorite alternative grain.
“This recipe calls for chickpea pasta, which is higher in fiber and protein compared to the standard white kind,” says Philadelphia-based recipe developer Robert Luessen. You can also opt for quinoa or a different legume-based version.
Ingredients
Directions
Step 1
In a food processor, combine garlic and parsley. Pulse to combine until parsley leaves are well broken down. Slowly drizzle in ½ cup of olive oil until all is incorporated. Scrape down sides and season to taste with salt and pepper.
Step 2
In a medium-sized pot over high heat, bring water to a boil. When a rolling boil forms, add pasta and cook to al dente, according to package directions (approximately four to eight minutes). Remove from heat, drain, and rinse in colander with cold water.
Step 3
In a small skillet over medium heat, toast slivered almonds, stirring constantly until fragrant and browned slightly, about 4 minutes.
Step 4
Combine pasta, asparagus, peas, and scallion in a large bowl. Toss gently with pistou and top with slivered almonds.