Rocket Pesto Penne with Chickpeas

I should start by saying that I originally planned to post a raspberry cheesecake recipe which I made last week for our friends. I started writing the post on Friday and I wanted to finish it tonight. But before I could do so, I made this amazing penne with rocket pesto for my lunch and I immediately wanted to share the recipe with you.

I promise I will post the cheesecake recipe soon!

This is exactly the type of food I make for myself when I'm home alone. I opened the fridge today, checking it for ingredients I could use to make my lunch. I didn't have many options. I must admit I usually can't be bother to do the big grocery shopping when I'm home alone. I often use all leftover ingredients instead. It's a wonderful opportunity to improvise and it makes me think outside the box. Even if my experiments don't work, I don't have to worry that two people would be hungry. :)

This rocket - chickpeas - goat cheese experiment worked great though. I just used leftover chickpeas and goat cheese from yesterday's salad and combined it with some fresh rocket from my garden. Easy, fast, fresh, perfect!

My yesterday's lunch was similarly fast and easy. I picked some fresh radishes and cress from our garden and put them on rye bread with hummus for a light lunch. It's so wonderful having your own garden. I can't wait to pick fresh strawberries for tomorrow's breakfast.

Penne with rocket pesto, chickpeas and goat cheese
Serves 1

90g penne
100g canned chickpeas
50g fresh goat cheese

Rocket pesto
20g fresh rocket
10g pine nuts

1 small garlic clove
10g parmesan, cut into small pieces
pinch of salt
olive oil

Cook pasta according to package instruction.

Meanwhile, prepare the pesto. Put all the ingredients except the olive oil into a food processor and quickly process until ingredients are finely chopped. Be careful not to over-process. The texture should be a little chunky. You may need to stop the processor and scrape down the sides a few times to make sure all ingredients are well chopped and mixed. Add a couple tablespoons of olive oil and pulse a few more times. Add in more olive oil, as needed, until you reach your desired consistency. Check the seasoning and add more salt if necessary.

When pasta is ready, drain and return to the pan. Add the pesto and chickpeas and toss gently until the pasta is well coated with pesto. Transfer pasta on a plate, crumble goat cheese on top and serve.