Tuesday, February 28, 2006

Pesto pasta with zucchini and chickpeas

Ooooh this was yummy. And it was a clean out the refridgerator special. While the pasta was cooking, I sauteed zucchini with lots of garlic, then added chickpeas and deseeded tomatoes. Usually I don't fuss about taking out the seeds in the tomatoes, but this time I wanted a fairly thick rich saute. Then I added salt, pepper, and extra virgin olive oil to finish. The pasta was drained and tossed with pesto, and served alongside the saute with grated grana padano cheese.

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