Chickpea Pasta with Lemony Parsley Pesto
Ingredients
- 4 ounces chickpea penne or other penne pasta (about 1 1/4 cups dry)
- 1 bunch flat-leaf parsley (about 4 cups lightly packed), plus more for garnish
- 3 cloves garlic
- ⅓ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 1/2 cups roasted root vegetables
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