First posted: Mar 8, 2017

Chickpea Fusilli with Basil and Sunflower Seed Pesto


Guys! I’m on the hunt for my new favourite gluten-free pasta alternatives – not because I’m particularly intolerant, but because I love finding new ways of sneaking different kinds of goodness into my kids’ diet 😉 Anyway, chickpea pasta is the business (you can find it in most health shops), and it makes a perfect speedy weeknight supper.



Cooks in:        Serves:2

  • 200-300g chickpea pasta, cooked according to packet instructions
  • 40g fresh basil (or rocket or watercress) rinsed and thicker stalks removed, then roughly chopped
  • 2 Tbsp toasted sunflower seeds
  • 3-4 Tbsp olive oil
  • 1-2 Tbsp lemon juice
  • ½ clove garlic, chopped
  • ½ tsp sugar (or more to taste)
  • Pinch of salt (or more to tatse)

What to do

1. Cook the pasta according to packet instructions, drain, drizzle with olive oil and set aside

2. Meanwhile, combine the ingredients for the Pesto in your food processor. Pulse until it reaches your desired consistency. Check for seasoning and balance of flavours and adjust if necessary.

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