Use regular rotini if you prefer it or can’t find chickpea rotini.

Equipment Needed

Measuring cups and spoons, parchment lined baking sheet, knife, cutting board, thick bottomed pot, large spoon and a cheese grater


Boil the rotini according to package instructions and set aside.

Preheat the oven to 400°.

Dice all of the vegetables into 1/2" cubes and arrange them on a parchment lined baking sheet.

Season the vegetables with sea salt and pepper, a pinch of red pepper flakes and drizzle with olive oil.

Mix well and roast in the oven for 30 to 40 minutes or until the vegetables are browned and caramelized. 

In a large bowl, combine the cooked pasta, roasted vegetables, pesto and half of the cheese.

Portion the pasta into bowls and top each serving with the remaining cheese.