Servings: 6
Ingredients
- 12 ozs Chickpea Pasta dry
- 1 1/8 cups Frozen Edamame
- 1 1/2 tsps Extra Virgin Olive Oil
- 1 1/8 cups Cherry Tomatoes halved 3 3/4 cups Arugula
- 1 1/2 tbsps Lemon Juice
- 1 cup Hummus
- 1 tbsp Everything Bagel Seasoning Sea Salt & Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the chickpea pasta ( I use Barilla's protein versions) according to package directions. During the last two minutes, add the frozen edamame and reserve some of the pasta water. Drain and rinse with cold water. Set aside.
- In the same pot over medium heat, add the oil followed by the tomatoes, arugula and lemon juice and heat through. Add the pasta and edamame into the pot and stir in the hummus. Add the pasta water one small splash at a time and stir until your desired consistency is reached. Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one cup of pasta.
Additional Toppings
Top with chopped parsley and a drizzle of olive oil.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one cup of pasta.
Additional Toppings
Top with chopped parsley and a drizzle of olive oil.
