Lunch

Chickpea Pasta with Pesto, Peas and Rocket

Name: Chickpea Pasta with Pesto, Peas and Rocket
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 70 g Chickpea pasta; A heaped tbsp (20 g) Basil pesto; 80 g Frozen peas; 30 g Rocket; 10 g Parmesan; A squeeze Lemon juice; Half a lemon's worth Lemon zest

Chickpea pasta with a measured spoon of pesto, peas and rocket, finished with parmesan and lemon. Vegetarian, 23 g of protein for 438 kcal, no gluten.

Calories: 438kcal
Protein: 23g
Fat: 17g
Carbs: 48g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Milk
Tree nuts

Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chickpea Pasta with Pesto, Peas and Rocket, plated and ready to serve. — The finished recipe. Chickpea Pasta with Pesto, Peas and Rocket

Ingredients 1 to 6 for chickpea pasta with pesto, peas and rocket arranged separately on a dark worktop. — Ingredients 1 to 6. 70 g Chickpea pasta (Dry weight.). A heaped tbsp (20 g) Basil pesto (Pesto is nearly half oil. Twenty grams coats the pasta; the amount most people pour on is nearer 50.). 80 g Frozen peas. 30 g Rocket. 10 g Parmesan. A squeeze Lemon juice

Ingredients 7 to 7 for chickpea pasta with pesto, peas and rocket arranged separately on a dark worktop. — Ingredients 7 to 7. Half a lemon's worth Lemon zest

Chickpea Pasta with Pesto, Peas and Rocket, preparation step 1: Cook the pasta in salted water for the packet time, adding the peas for the last two minutes. Keep a cup of the water and drain. — Step 1. Cook the pasta in salted water for the packet time, adding the peas for the last two minutes. Keep a cup of the water and drain.

Chickpea Pasta with Pesto, Peas and Rocket, preparation step 2: Stir the pesto through with a couple of spoons of the pasta water until it coats every piece. — Step 2. Stir the pesto through with a couple of spoons of the pasta water until it coats every piece.

The finished chickpea pasta with pesto, peas and rocket. — Step 3. Add the rocket, lemon juice and zest and toss until the rocket wilts, then the parmesan over the top.

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Ingredients

Chickpea pasta70 g
Dry weight.
Basil pestoA heaped tbsp (20 g)
Pesto is nearly half oil. Twenty grams coats the pasta; the amount most people pour on is nearer 50.
Frozen peas80 g
Rocket30 g
Parmesan10 g
Lemon juiceA squeeze
Lemon zestHalf a lemon's worth

Method

Cook the pasta in salted water for the packet time, adding the peas for the last two minutes. Keep a cup of the water and drain.
Stir the pesto through with a couple of spoons of the pasta water until it coats every piece.
Add the rocket, lemon juice and zest and toss until the rocket wilts, then the parmesan over the top.

Worth knowing

Chickpea pasta has about two-thirds more protein than wheat pasta and holds together better cold than most gluten-free pasta, so this works packed as well as warm.
The pesto is weighed because it is the only thing in the bowl that moves the numbers much. Doubling it adds about 90 kcal, almost all of it fat.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.