New Recipe

Sometimes I throw a bunch of different things into a pan to see what comes out. Once in a while it's worth writing down so I can make it again.

Starting with a box of high protein penne noodles and a can of chickpeas, I came up with a red pepper pecan pesto to give the bland main bits a kick.

First boil a quarter pound of penne noodles

while that is going, saute an onion in some olive oil
add the rinsed chickpeas in the pan to roast a little

now make the sauce in a blender
1/2 of a 7 ounce jar of roasted red peppers, with some of the juice
1 or 2 cloves garlic
3 tbsp. olive oil
1 tbsp. catsup
pinch of chipotle powder or smoked paprika
1/4 cup of pecans
salt and pepper

toss everything together and cook on low heat, just long enough to heat the sauce through
squeeze some lemon juice on top and serve