Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas
Try this Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas recipe.
Try this Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas recipe.
- salt and pepper
- salt and pepper to taste
- 2 tablespoons pine nuts
- for the pasta:
- for the pesto:
- 3 cup basil leaves packed
- 4 parsnips, peeled blade d noodles trimmed
- 1 cup jarred roasted red peppers drained and sliced into 1/4†thick slivers and then halved
- 1 cup chickpeas rinsed and drained
- 1/4 upextra virgin olive oil
- 1 large clove of garlic chopped
- Carbohydrate 0.8105400006767 g
- Cholesterol 0 mg
- Fat 1.85863500353715 g
- Fiber 0.38235000569889 g
- Protein 0.916095000708258 g
- Saturated Fat 0.132304500253452 g
- Serving Size 1 1 Serving (21g)
- Sodium 37.6112864584369 mg
- Sugar 0.428189994977809 g
- Trans Fat 0.293178000550258 g
- Calories 21 calories
Step-by-step
- Place a large skillet over medium-high heat and once it heats, add in the parsnip noodles and season with salt and pepper.
- Toss and then cover, letting cook for 5-7 minutes or until parsnip noodles are cooked through.
- Uncover, stir in the red peppers and chickpeas and let cook another 2 minutes or until heated through.
- Meanwhile, place all of the ingredients for the pesto into a food processor and pulse until creamy.
- Taste and adjust to your preferences, if necessary.
- Transfer the mixture to a large bowl and add in the pesto.
- Toss to combine thoroughly and divide onto two plates.
Bright green herb paste clings to pale root vegetable ribbons, intermingling with sweet crimson peppers and earthy legumes. Cooking parsnip noodles requires careful thermal management because root vegetables transition quickly from crisp-tender to waterlogged mush. Cover the skillet for the initial five to seven minutes to trap steam, allowing the thick ribbons to soften evenly without scorching the pan bottom. Uncovering the skillet for the final two minutes allows excess moisture to evaporate before the chickpeas and peppers join the pan. While the vegetables soften, pulse the basil, pine nuts, garlic, and olive oil in a food processor until a vibrant emulsion forms. A heavy-duty motor prevents the greens from oxidizing into a dark brown paste during processing. Basil leaves bruise easily, so pulsing rather than continuous blending keeps the bright chlorophyll intact. Root vegetable noodles draw inspiration from traditional Italian pasta preparations where long strands coat uniformly in sauce. Toss the hot parsnips, peppers, and protein thoroughly with the fresh emulsion immediately upon removing the skillet from the heat source. Portioning the food directly onto warmed plates maintains serving temperature without requiring extra cookware in compact cooking spaces.
