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  • Prep-time: / Ready In:
  • Makes 10 cups

This vibrant, healthy gluten-free pasta dish comes together in just 30 minutes and is delicious hot or cold, making it a handy recipe to keep in your weekday-meal repertoire. Nutrient-dense chickpea rotini adds extra heft. Aleppo pepper is made from crushed dried Halaby chiles and has a pleasantly complex flavor (smoky, sweet, and tangy) that rounds out the flavors of the dish, but crushed red pepper will work well, too. Add a little more if you like heat.

Ingredients

  • 12 oz. dried chickpea rotini pasta
  • 8 oz. fresh thin asparagus, cut into 1-inch lengths
  • 2 cups grape tomatoes, halved
  • 1 cup baby kale
  • 1 medium avocado, halved, seeded, and peeled
  • 1 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, chopped
  • ¼ teaspoon Aleppo pepper or crushed red pepper
  • Sea salt, to taste
  • Chopped fresh dill
  • Lemon wedges

Instructions

  1. Cook pasta according to package directions; drain, reserving 1 cup pasta cooking water. Return pasta to pot.
  2. Meanwhile, in a large skillet cook asparagus and tomatoes over medium-high, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  3. In a blender combine the next five ingredients (through garlic). Cover and blend until smooth, adding about ½ cup pasta cooking water to make a smooth sauce. Add sauce and Aleppo pepper to pasta in pot. Toss to combine, adding an additional ¼ to ½ cup pasta cooking water as needed for desired consistency. Season with salt.
  4. Spoon pasta into bowls. Top with asparagus mixture and sprinkle with dill and additional Aleppo pepper. Serve with lemon wedges.

Comments (23)

(4.69 from 13 votes)
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Dawn K1 month ago
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My family loved this recipe! Next time adding chick peas to get more protein in the meal.

Ed1 month ago
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What are the calorie counts on your recipes? I would love to use them more but none have nutrients or calories listed?

Kddd5 months ago
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This is a recurring meal in our house! Love this simple healthy recipe. I will admit to using whole wheat pasta instead of chickpea, but it is more likely to get eaten by the rest of my family that way! The sauce is so good!

Robin A Chadwick6 months ago
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The chick pea pasta is like wet sand. I made this recipe for a party – no one ate it.

Sandy6 months ago
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This recipe was quick, fairly easy and very good. We added mushrooms which added some umami. I’d say the recipe made 4 generous servings. And the peppers add some zest. We added more

Terry Martin6 months ago
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It sounds great; minus the hot dang peppers. That is what has been our frustration with many of the recipes. Always with the hot, is that what makes it doable. I find melding the flavors in the herbs and veggies can give it a 5 star rating… Sorry that’s just us though. love y’all no matter! I’m gonna try this minus the hot stuff! I might add onion and basil with roasting the tomatoes and yellow bell peppers; adding some of our fresh ground pepper.

Susan8 months ago
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Made this for a potluck bbq. Served it cold. Everyone loved it. It was first side to finish. It was so simple to make.

Adri8 months ago
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Brilliant! Creamy, great balance of flavours and super quick (it IS actually 30 mins ). We’ll be making this a few times in the future for sure :)) Thank You!!

Dee8 months ago
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I can’t wait to try this recipe. I have all the ingredients except the avocado. Can you suggest a substitute? Thank you for some great recipes.

Jennifer9 months ago
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This was fantastic!!

Aziel9 months ago
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This dish is so delicious! I have made it for my family, and they all loved it. If you have a toddler, this dish works very well as they can grab the pasta with their hands and they get a good serving of veggies even if they don’t eat the asparagus and/or tomatoes.
Also, I’m allergic to avocados (itchy lips and throat, a little nausea), but this sauce wasn’t strong enough to set off my allergy.

Tricia Wisbrock9 months ago
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My daughter won’t eat asparagus, suggestions for a tried and true substitute?

Richelle9 months ago
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Zucchini

Beth9 months ago
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green beans

Farrah Giannoni9 months ago
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Peas are a great replace!

Annette Russell9 months ago
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I enjoy The recipes that I get from this website they are all always so satisfied

Arrhiannon9 months ago
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This is now my favorite pasta dish. I cannot eat kale so I substituted spinach. I also added about a quarter cup each of sliced onion and poblano pepper to the asparagus and tomatoes because I did not have, nor could I fnd, the Alepo pepper where I live. I threw in about a 1/4 teaspoon of red pepper flakes, too. Both of us love it and I have made this about five times now! SOOOOOOoooo good and healthy!

arrhiannon7 months ago
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I have also made this with zoodles (zucchini noodles) and with spaghetti squash. Turns out great every time!

Chrisitna9 months ago
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The dish was good, although I do feel like the sauce lacked just a little bit of seasoning. I will be making it again, perhaps with a little something extra in the sauce. Great recipe!

Caroline9 months ago
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Wow, this was delicious. Couldn’t stop eating it! Thanks again FOK for an easy and tasty dish.

Jerri9 months ago
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This dish is excellent! The whole family loved it, and I wish I had doubled the veggies. This is another FOK recipe that will make it into my regular rotation.

Jessica Wehunt10 months ago
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I love this recipe. My kids love it. I threw different veggies in it since that’s what I had on hand.

Rachel10 months ago
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Sounds yummy, if it makes 10 cups – is a cup a serving? How many cups would you recommend per person?

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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