Pesto Pasta with Garbanzo Beans and Olives
This vegetarian pasta comes from pantry staples on those nights that your fridge is running thin. And it comes together in minutes!
Servings 3 Servings
- 1 pound whole wheat spaghetti
- 1 can garbanzo beans drained and rinsed
- ~1/3 cup prepared pesto
- 1/3 cup kalamata olives
- 1/3 cup fresh parsley chopped
- Parmesan cheese for garnish - about 1-2 ounces freshly grated
- Salt and pepper to taste
Cook pasta according to package.
Meanwhile, drain and rinse beans.
Thaw pesto, if necessary.
Toss pasta with beans, olives and pesto and top with Parmesan and parsley to taste.