Use code TRIPLE10 to save $10 on your first three grocery orders.
Chickpea Rotini Primavera

9 INGREDIENTS • 4 STEPS • 30MINS

Chickpea Rotini Primavera

Recipe

5.0

2 ratings
Fresh sprint peas and crisp asparagus make this Chickpea Rotini Primavera a new household staple.
Love This Recipe?
Add to plan
logo
Chickpea Rotini Primavera
Save
Fresh sprint peas and crisp asparagus make this Chickpea Rotini Primavera a new household staple.
author_avatar
Barilla
Offering quality is one of the biggest signs of affection, especially in the Italian culture.
https://www.barilla.com/

30MINS

Total Time

$3.42

Cost Per Serving

Ingredients

Servings
4
us / metric
Chickpea Rotini Pasta
1 box
(8.8 oz)
Chickpea Rotini Pasta
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil, divided
Spring Onion
1 bunch
Spring Onion, sliced
Carrot
1
Carrot, finely diced
Frozen Sugar Snap Peas
1 cup
Frozen Sugar Snap Peas, thawed
Asparagus
1 bunch
Asparagus, sliced
Red Bell Pepper
1
Red Bell Pepper, finely diced
Parmigiano-Reggiano
1/2 cup
Freshly Grated Parmigiano-Reggiano

Nutrition Per Serving

VIEW ALL
Calories
431
Fat
22.0 g
Protein
20.4 g
Carbs
47.8 g
Love This Recipe?
Add to plan
logo
Chickpea Rotini Primavera
Save
author_avatar
Barilla
Offering quality is one of the biggest signs of affection, especially in the Italian culture.
https://www.barilla.com/

Cooking Instructions

Hide images
step 1
Bring a large pot of water to a boil, cook Chickpea Rotini Pasta (1 box) according to package directions but drain two minutes early, reserving 2/3 cup pasta cooking water.
step 2
Meanwhile, heat a skillet with half of the Extra-Virgin Olive Oil (2 Tbsp). Stir in Spring Onion (1 bunch), Carrot (1), Frozen Sugar Snap Peas (1 cup), Red Bell Pepper (1), and Asparagus (1 bunch) and sauté over high heat for 5 minutes.
step 3
Drain pasta and toss with vegetables and pasta cooking water.
step 4
Finish with Parmigiano-Reggiano (1/2 cup), remaining Extra-Virgin Olive Oil (2 Tbsp), and Italian Flat-Leaf Parsley (1 Tbsp).
step 4 Finish with Parmigiano-Reggiano (1/2 cup), remaining Extra-Virgin Olive Oil (2 Tbsp), and Italian Flat-Leaf Parsley (1 Tbsp).

Rate & Review

Tap to Rate:
5
2 Ratings
389 Saved
top