Sometime last week I required dinner. This is a fairly common occurrence, and one that I find annoying more often than not. After work I’d rather take a shower and go do something awesome rather than cook food. I’d purchased the ingredients for a Roasted Red Pepper & Leek Tart and then promptly used the pepper for something else, so I was left for some leeks and cream that needed to be used.
So, I decided to go with pasta instead of pastry, chickpeas instead of eggs, and sundried tomatoes instead of a roasted red pepper. And it worked. Yum!
Leek, Pesto, and Seared Chickpea Pasta
2 cups dry pasta, boiled in salted water until al dente
1 tbsp olive oil
3 leeks, sliced and rinsed
1 can chickpeas, drained
½ cup chopped sundried tomatoes
½ tsp freshly ground black pepper
1½ tbsp pesto
¼ cup heavy cream
Sauté the leeks in the olive oil over medium heat. Once they’re bright green and wilted, remove them from the pan.
Turn up the heat to medium high, add a bit more olive oil as needed, and pan-sear the chickpeas.
Toss the pasta with the leeks, chickpeas, chopped sundried tomatoes, pepper, pesto, and cream.