Creamy pesto chickpea pasta

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 12 ounces whole-wheat rotini until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 1/3 cup basil pesto, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice into a smooth sauce. Pat 2 cans (15 ounces each) chickpeas, drained and dried thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until the chickpeas are crisp and hot; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets and 1 pint cherry tomatoes. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Divide Creamy pesto chickpea pasta among four bowls and finish with 1/3 cup finely grated Parmesan.