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- Makes 10 cups
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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.
- 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
- Cook pasta according to package directions; drain, reserving 1 cup pasta cooking water. Return pasta to pot.
- 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.
- 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.
- Spoon pasta into bowls. Top with asparagus mixture and sprinkle with dill and additional Aleppo pepper. Serve with lemon wedges.