Spaghetti with Purple Cabbage Pesto and Crispy Chickpeas

A vibrant and satisfying dish combining the earthy taste of purple cabbage pesto and the crunchy delight of air-fried chickpeas.

By @giuliapisco

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 200 grams Purple Cabbage
• 50 grams Cashews
• 2 tablespoons Plant-Based Grated Cheese
• 0.5 lemon Lemon Juice
• 0.5 teaspoons Salt
• 0.25 cups Water
• 2 tablespoons Olive Oil
• 120 grams Chickpeas
• 1 teaspoon Paprika
• 0 Sage to taste
• 1 tablespoon Olive Oil
• 0 Salt to taste
• 0 Black Pepper to taste
• 200 grams Spaghetti

Instructions

1. Prepare the purple cabbage pesto by adding purple cabbage, cashews, grated plant-based cheese, lemon juice, a pinch of salt, water, and olive oil to a blender. Blend until you get a smooth consistency.
2. Preheat the air fryer to 400°F (200°C). Toss chickpeas with paprika, sage, olive oil, salt, and pepper until well-coated.
3. Place the seasoned chickpeas in the air fryer basket and cook for 10 minutes, shaking halfway through, until they are golden and crispy.
4. Cook the spaghetti according to package instructions. Reserve 1 cup of pasta cooking water before draining.
5. In a large pot, combine the drained spaghetti with the purple cabbage pesto. Mix well, adding reserved pasta water as needed to achieve your desired sauce consistency.
6. Serve the spaghetti immediately, topped with the crispy chickpeas.