Simple 7-Ingredient Recipe

Pantry Power Pesto Pasta

With just 7 shelf-stable ingredients, this creamy, zesty pasta dish comes together in minutes. It’s rich in flavor, budget-friendly, and perfect for busy weeknights!

Ingredients:

1. Pasta (8 oz / 225g spaghetti or penne)
2. Canned chickpeas (1 can, 15 oz / 425g, rinsed and drained)
3. Sun-dried tomatoes (½ cup, oil-packed, chopped; reserve oil)
4. Garlic (2 cloves, minced)
5. Parmesan cheese (½ cup, grated)
6. Basil pesto (¼ cup, jarred)
7. Red pepper flakes (½ tsp, optional for heat)

Instructions:

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Sauté aromatics: In a large skillet, heat 1 tablespoon of reserved sun-dried tomato oil over medium heat. Add garlic and red pepper flakes (if using); cook for 30 seconds until fragrant.
3. Combine ingredients: Add drained chickpeas and chopped sun-dried tomatoes to the skillet. Cook for 2–3 minutes to warm through.
4. Create sauce: Reduce heat to low. Stir in pesto and ½ cup reserved pasta water. Simmer for 1–2 minutes until slightly thickened.
5. Finish and serve: Add drained pasta and parmesan cheese to the skillet. Toss until everything is coated, adding more pasta water if the sauce is too thick. Serve immediately, topped with extra parmesan.

Estimated Time:

• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Why it works: The chickpeas add protein and creaminess, while sun-dried tomatoes and pesto deliver bold, savory flavors. The dish is vegan if you omit parmesan (use nutritional yeast instead!), but the classic version is a comforting, satisfying meal using only pantry staples. Enjoy! 🍝