Beacon Health & Fitness Granger

3221 Beacon Parkway
Granger, IN 46530

Monday - Friday 5:00 am - 9:00 pm, Saturday, Sunday 7:00 am - 5:00 pm

(574) 647-8460

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Pesto Pasta

Pesto Pasta, Peas and Chickpeas

Courtesy of Food & Nutrition Magazine – recipe by Sarah Pflugradt


  • 8 oz. whole grain fusilli pasta
  • ½ cup basil pesto
  • 1 – 15 oz. can chickpeas, drained and rinsed
  • 1 cup of peas, thawed from frozen
  • 4 oz. (1/4 cup) chopped sundried tomatoes in olive oil, drained
  • ¼ cup pine nuts


Cook pasta according to package directions until desired doneness is reached. 
Drain and place in a bowl. 
Fold in basil pesto, chickpeas, peas and sundried tomatoes. 
Top with pine nuts and serve.