Beet Green Pesto Pasta with Zucchini and Chickpeas

Don’t discard the leafy green tops when you buy a bunch of beets from the farmers market. Instead, use them to make pesto. Beet greens are an excellent source of fiber, vitamins and iron. This recipe comes to us from the Oldways Whole Grains Council, courtesy of Kelly Toups.

Serves 4

  • 1 large zucchini, sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup toasted, chopped walnuts
  • 1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)
  • 2 garlic cloves, peeled
  • 1/2 cup fresh basil leaves
  • 1 lemon, zested and juiced
  • 1/3 cup olive oil
  • 1 can chickpeas, rinsed and drained
  • 8 oz whole grain pasta, cooked according to package instructions
  • 2 cups cherry tomatoes, halved


Preheat oven to 425F.

Season zucchini slices with 1/4 teaspoon salt and 1/4 teaspoon pepper and roast for 25 minutes.

While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a fine meal.

Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides).

Slowly drizzle in the remaining olive oil and blend until well combined.

In a large bowl, toss cooked pasta with the zucchini, chickpeas, tomatoes, and pesto sauce.

Active time: 30 minutes

Total time: 40 minutes

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Nutrition Information

Beet Green Pesto Pasta with Zucchini and Chickpeas

Servings per Recipe: 4

Amount per Serving

Calories:  680

Calories from Fat:  189

Total Fat:  31g

Saturated Fat:  4g


Sodium:  210mg

Carbohydrates:  67g

Dietary Fiber:  8g

Protein:  17g

Sugars:  9g

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