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Miso Pesto Gemelli

Miso Pesto Gemelli
Miso Pesto Gemelli
  • 8 oz Banza Chickpea Gemelli
  • ¾ cup raw pine nuts
  • ¾ cup Extra Virgin Olive Oil plus 1 tbsp
  • 1 pint cherry tomatoes
  • 2 cloves garlic
  • 2 cups fresh basil + stems
  • 2 tbsp chickpea miso
  • Juice of one lemon Garnishes: flaky sea salt, micro greens
  1. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza for 9-11 minutes. Strain and rinse under cool water until pasta is cool. Set aside.
  2. Toast pine nuts: In a skillet on medium high heat, toast pine nuts until golden, about 3 minutes. Set aside to cool.
  3. Make blistered tomatoes: Wipe out skillet to remove oil, and return to stove. Turn the heat on high and let the skillet heat for 5 minutes. Add 1 tbsp of olive oil, one pint of cherry tomatoes and one whole clove of garlic to skillet. Sautee on high heat, tossing occasionally, about 3 minutes. Remove tomatoes from heat and allow to cool.
  4. Prepare chickpea miso pesto: Add basil, garlic (one fried with tomatoes, one raw), ½ cup pine nuts and chickpea miso to a food processor. Blend and add ¾ cup olive oil in a thin stream until incorporated. Add juice from one lemon. Add salt and pepper to taste and stream in water until the sauce is loose enough to coat each noodle.
  5. Combine: Add cooked Banza and pesto to cooled skillet and mix until combined. Mix-in blistered tomatoes and garnish with remaining toasted pine nuts, micro greens, flaky sea salt and other topics of choice. Enjoy!

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