There’s something so earthy and delicious about an herbaceous pesto. As I was looking in the fridge and cupboards yesterday to figure out what to make for dinner, I saw that I had all the ingredients for a pesto. However, I didn’t just want pesto and pasta. I wanted to amp it up a little so I cooked up some chickpeas in harissa sauce. I also had some radish sprouts hanging out in the fridge that I put on top as a garnish/topping. This meal tastes of springtime!
I think I definitely am influenced by the seasons when I cook. Spring inspires me to make certain things that have the essence of the season. Winter inspires a different type of cooking as does fall and summer. We had some beautiful warm and sunny days recently and I wanted to put that springtime good feeling into my food.
Start a large pot of water to boil and cook pasta according to the directions on the package. To make the pesto, add basil, power greens, garlic, lemon juice, pine nuts, sea salt and pepper into a food processer. Slowly add in the olive oil as you blend the pesto until well combined. In a large frying pan heat olive oil over medium heat, add chickpeas and harissa and saute for 8-10 minutes. Next add the veggie broth and turn the heat to medium low and cook for another 5-8 minutes. Once everything is done toss the pasta in a large serving bowl and pour in the pesto, add in the harissa chickpeas and mix till well coated with pesto. Season to taste with salt and pepper and garnish with radish sprouts.