This Grilled Peach and Vegetable Pesto Pasta is a celebration of summer grilling season! If you already have your pesto made (or use a store bought jar), all this takes is cooking the pasta, slicing eggplant and peaches, and grilling the vegetables for about 5-10 minutes. Spend time enjoying being outside with friends and family this summer!
This post is sponsored by Chickapea Pasta, but all opinions are my own! This is a product I’m really happy to share, because it’s so nutritious and definitely fits well into a clean eating lifestyle – especially for those busy weeks when you need something quick to serve! I’m a part of the Chickapea Team, and I’ve been sharing other delicious, healthy recipes featuring this product across my social media channels — so stay tuned for more inspiration!
Summer. is. here! That means pesto (lots of pesto!), grilling, and tons of berries and stone fruit.
Last year, a friend told me about Chickapea pasta. She had found it at her local farmer’s market, and was so enthusiastic about it, she reached right out to the company to ask about collaborating with them.
I couldn’t wait to try it, and to see what I could do with it.
If you’ve been reading my clean eating series, you know I promote whole foods rather than relying on packaged processed foods. I certainly think that most of the time, it’s important to be eating foods in their natural state.
And when buying packaged foods, I recommend reading the label– starting with the ingredient list! If buying premade foods, it’s so important to make sure the ingredients are things you would use in your own kitchen. Chemical additives? No thanks!
So when I come across packaged foods that really do have a minimal ingredient list, I am so excited to share them. Chickapea Pasta has only TWO ingredients – chickpeas and lentils. Not only are these ingredients you can pronounce and would have in your own kitchen, they are two of the most nutritious sources of protein you can find.
I love to eat vegetarian meals, but getting enough protein can be a problem. Enter Chickapea Pasta –> 27 grams of protein per serving! Now that’s something worth getting excited about.
When I started to think about a recipe to create with this pasta, I knew it was going to be a vegetarian dish. There is simply no reason to add meat — and being able to create a high protein meal just by preparing a few vegetables is so easy
I have a bit of a thing for pesto — especially homemade ones, made with basil I’ve picked myself. Earlier this week, I shared this recipe for Pistachio Herb Pesto. I recommend making some and using it for this dish, but if you have a favorite jarred pesto, you can use that to save time.
I’m back in Oregon for the summer, and one of my favorite things to do while I am home is to sit on the back porch and BBQ with my family. Last weekend, we had family over and made this dish, along with my Asian Orange Sesame Zoodle Salad. With the salad and pesto prepared ahead of time, this dinner came together in a snap. We were able to sit on the back porch and spend time relaxing together, rather than frantically preparing all the components of dinner.
Boil pasta. Mix pesto in. Grill veggies. Garnish with parmesan, extra nuts, chili flakes and lemon. Done.
Tips for Grilled Peach and Vegetable Pesto Pasta
- Make is Gluten Free: This recipe is made with gluten free Chickapea Pasta, which is made with only chickpeas and lentils. I recommend trying this pasta for this dish because it’s where the protein comes in!
- Make it Vegan: Sub your favorite vegan pesto and this dish is easily made vegan! I personally don’t love nutritional yeast, but that is a common substitute for parmesan.
- For the Family: I’ve found that Xander and our neighbor kids won’t eat pesto if I add fresh garlic, so I make the pesto without garlic when I want to use it for family meals. Since I love it, I just add a little minced garlic on top of my dish!
Grilled Peach and Vegetable Pesto Pasta
- 65 grams pesto
- 1 box Chickapea Pasta Spirals
- 450 grams asparagus
- 2 peaches large, sliced
- 1 eggplant small, sliced
- 1 cup cherry tomatoes
- olive oil to brush on vegetables
- sea salt and pepper, to taste
- parmesan cheese, chilli flakes, pistachios and pine nuts, to garnish (optional)
- Cook pasta to al dente. Drain and rinse.
- In a bowl, mix pasta with pesto.
- Heat BBQ on high. It's important to get the grill really hot prior to grilling fruit like peaches to prevent overcooking and making them mushy.
- Drizzle olive oil over veggies and peaches, and lightly season with salt and pepper.
- Grill peaches and veggies until lightly charred on the outside and heated through. This will only take 3-7 minutes.
- On a platter, layer pasta with grilled veggies and peaches, and garnish with extra parmesan, pistachios, pine nuts, chili flakes or chopped basil and lemons.
Other Recipes using Chickapea Pasta:
- Spicy Seafood Chickapea Pasta, by No Crumbs Left
- Baked Salmon with Easy Pasta Salad, by Simply Fresh Dinners
- Veggie Pasta Marinara, by The Melrose Family
- Healthy One-Pot Enchilada Pasta, by Peas and Crayons