Chickpea Penne with Pesto & Roasted Beets

Serves 4


For the beets

  • 3 medium beets
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt

For the pesto

  • 2 packed cups of arugula
  • ½ cup grated parmesan
  • ⅓ cup toasted walnuts
  • 1 garlic clove, chopped
  • ½ teaspoon fine sea salt
  • ½ cup olive oil

To assemble and serve


  1. Cook Tolerant Chickpea Penne according to package directions. Set aside.
  2. Preheat oven to 400°
  3. In a medium baking pan, place beets, drizzle with oil, and add ½ cup water. Cover tightly with foil and bake until beets are tender for about 45 minutes. Remove foil, place beets back in the oven, and roast until water is evaporated and beets start to caramelize for about 15 minutes. Let cool slightly, then peel beets, slice into rounds, and sprinkle with salt.
  4. While beets roast, in a food processor combine arugula, Parmesan, walnuts, garlic, and salt. Pulse until finely ground. With the machine running, add oil in a thin steady stream until combined.
  5. Toss pasta with pesto to taste (reserve remaining pesto for another use). Taste and add more salt if needed. Serve topped with beets and drizzled with balsamic vinegar.
  6. Enjoy!