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Tropical Pesto Pasta with Chickpeas and Almonds Recipe

Tropical Pesto Pasta with Chickpeas and Almonds recipe


This pasta salad mixes sweet mango and creamy avocado with a homemade pesto. It's full of veggies like carrots and snap peas. Chickpeas and almonds add crunch and protein. It's a yummy, colorful meal for lunch or dinner.


1 ripe mango, peeled and diced
1 ripe avocado, pitted and diced
2 medium carrots, peeled and grated
1 cup sugar snap peas, halved
1 cup chickpeas, drained and rinsed
1/4 cup fresh basil leaves
3 cloves garlic, minced
Juice of 1 lime
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
12 oz rotini pasta
1/4 cup almonds, chopped


Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, prepare the pesto. In a blender, combine half of the diced mango, the diced avocado, basil leaves, minced garlic, lime juice, olive oil, crushed red pepper, and salt. Blend until smooth, adding a little water if needed to reach a creamy consistency.
In a large bowl, combine the grated carrots, halved sugar snap peas, chickpeas, and the remaining diced mango.
Drain the pasta and rinse under cold water to cool. Add the cooled pasta to the bowl with the vegetables and chickpeas.
Pour the mango-avocado pesto over the pasta mixture and toss to coat everything evenly.
Garnish the pasta salad with chopped almonds before serving.
Divide the pasta salad among plates or bowls and enjoy!

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