Easy High-Protein Pesto Chickpea Pasta
Tender pasta and hearty chickpeas tossed with edamame, mild pesto, and savory cheeses. A quick, comforting vegetarian meal rich in plant protein and healthy fats.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Jen + Lila
Jen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Colander
Time saver
Measure everything before you start so this quick recipe moves without pauses.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Bring a medium pot of salted water…
- 01
Bring a medium pot of salted water…
Bring a medium pot of salted water to a boiling state over high heat.
Tap card to mark done - 02
Add the dry pasta and cook for…
Add the dry pasta and cook for 8 to 10 minutes until tender with a slight bite (al dente).
Look for: tender with a slight bite (al dente)
Tap card to mark done - 03
During the last 3 minutes of pasta…
During the last 3 minutes of pasta boiling, stir the frozen shelled edamame directly into the boiling water with the pasta.
Allow: 3 minutes
Tap card to mark done - 04
Place the cooked chickpeas in a colander…
Place the cooked chickpeas in a colander in the sink, then pour the cooked pasta and edamame over them to drain all water thoroughly.
Tap card to mark done - 05
Return the drained pasta
Return the drained pasta, edamame, and chickpeas to the warm pot off the heat.
Tap card to mark done - 06
Add the store-bought pesto
Add the store-bought pesto, nutritional yeast, and shredded comte cheese to the warm pot.
Tap card to mark done - 07
Stir gently for 1 minute until the…
Stir gently for 1 minute until the cheese melts into a light, glossy coating over the pasta and legumes.
Look for: the cheese melts into a light, glossy coating over the pasta and legumes
Tap card to mark done - 08
Transfer to a bowl and serve warm
Transfer to a bowl and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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