Chickpea and Spinach Pasta with Pesto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant pasta dish combining chickpeas, spinach, and a zesty basil pesto for a healthy Mediterranean twist. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs whole wheat pasta, chickpeas, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200g whole wheat pasta
1 can chickpeas
2 cups spinach
2 tbsp basil pesto
1/4 cup Parmesan cheese

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a boil (use 1 tbsp salt per 4 cups water). Add 200g whole wheat pasta and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite). Drain, reserving 1/2 cup pasta water. Tip: Use the pasta water later to adjust sauce consistency.
Step 2: While the pasta cooks, drain and rinse 1 can chickpeas under cold water to remove excess sodium. Pat dry with a paper towel.
Step 3: In a large bowl, add 2 cups spinach and gently massage with your hands for 30 seconds to release moisture, then set aside.
Step 4: Return the drained pasta to the pot. Add 2 tbsp basil pesto, 1/4 cup Parmesan cheese, and the drained chickpeas. Toss vigorously for 2-3 minutes until the pasta is evenly coated and the chickpeas are heated through. Tip: Add Parmesan off the heat to prevent clumping.
Step 5: If the mixture seems dry, stir in 2-3 tbsp reserved pasta water until the sauce becomes glossy and coats the pasta evenly. Add the massaged spinach and toss for 1-2 minutes until wilted and fully incorporated.
Step 6: Transfer to serving plates, top with additional Parmesan if desired, and serve immediately. Tip: For extra flavor, drizzle with a small amount of olive oil before serving.

Frequently asked questions

How long does Chickpea and Spinach Pasta with Pesto take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Spinach Pasta with Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat pasta from drying out.

Can I substitute ingredients in Chickpea and Spinach Pasta with Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Spinach Pasta with Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Spinach Pasta with Pesto gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.