This vibrant lemon chickpea and spinach fettuccine with fresh parsley pesto was created for the team at Sunburst. Fresh, nourishing and full of Mediterranean flavour, it’s a celebration of simple seasonal ingredients. Photography by Nelly le Comte.

Tender fettuccine is tossed with peppery parsley pesto, sweet baby spinach, protein-rich chickpeas and bright lemon, creating a pasta that’s both comforting and refreshingly light. Ready in under 30 minutes, it’s perfect for busy weeknights yet elegant enough to serve when entertaining.

As a chef and clinical nutritionist, I love recipes that celebrate fresh herbs and pantry staples while delivering plenty of colour, flavour and nourishment in every bowl.

Why you’ll love this recipe

• Ready in under 30 minutes
• High in fibre
• Plant-forward
• Mediterranean-inspired
• Great for meal prep
• Family friendly
• Easy weeknight dinner
• Full of fresh herbs

Therapeutic notes

Chickpeas

Chickpeas are an excellent source of plant protein and dietary fibre, helping create a satisfying meal while supporting digestive health.

Parsley

More than just a garnish, parsley provides vitamins A, C and K and adds fresh, herbaceous flavour to the pesto.

Spinach

Spinach contributes folate, iron and antioxidants while adding vibrant colour and texture.

Lemon

Fresh lemon juice and zest brighten the dish, balancing the richness of the pesto with fresh citrus notes.

Frequently asked questions

Can I use another pasta?
Yes. Linguine, spaghetti, penne or gluten-free pasta all work beautifully.

Can I make the pesto ahead?
Absolutely. Store it in the refrigerator for up to five days with a thin layer of olive oil over the surface.

Can I freeze parsley pesto?
Yes. Freeze in small portions or ice cube trays for quick meals.

Is this recipe vegetarian?
Yes. For a vegan version, omit the Parmesan or replace it with your homemade cashew cheese or almond feta.

Nutrition highlights

• High fibre
• Plant protein
• Rich in leafy greens
• Mediterranean-inspired
• Vegetarian
• Good source of folate
• Source of vitamin C

Lemon, chickpea, spinach fettucine with parsley pesto

Recipe by Samantha Gowing

• Total Time30 minutes
• YieldServes 2
• DietVegetarian

This vibrant lemon chickpea and spinach fettuccine with fresh parsley pesto was created for the team at Sunburst. Fresh, nourishing and full of Mediterranean flavour, it’s a celebration of simple seasonal ingredients. Photography by Nelly le Comte.

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Ingredients

Units USM Scale 1/2x1x2x3x

200 grams fresh spinach fettuccine *or your favourite gluten-free noodles 1 tablespoon olive oil 1 garlic clove, minced 1 cup cooked chickpeas, soaked overnight, cooked, thoroughly drained and rinsed 1 1/2 cups loosely packed baby spinach leaves For the pesto 1 garlic clove 3/4 cup fresh parsley, coarsely chopped 1/4 cup almonds, roughly chopped 2 tablespoons lemon juice 1 lemon, zest only 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper to taste Optional topping Poached egg Shaved Parmesan

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Instructions

1. Bring a large saucepan of generously salted water to the boil. Cook the fresh fettuccine for 4–5 minutes, or until al dente. Reserve ½ cup of the cooking water, then drain well.
2. Meanwhile, heat the olive oil in a large, heavy-based frying pan over medium-low heat. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
3. Add the chickpeas and sauté for 8–10 minutes, stirring occasionally, until lightly golden and heated through.
4. Remove the pan from the heat, add the baby spinach and gently toss until just wilted.

To make the parsley pesto

5. Place the garlic, parsley and almonds in a food processor and pulse until finely chopped.
6. Add the lemon juice and olive oil, then pulse again until the mixture forms a coarse pesto. Season with salt and freshly ground black pepper to taste.

To serve

7. Transfer the warm fettuccine to a large serving bowl. Add the chickpeas, wilted spinach, parsley pesto and lemon zest. Toss gently to combine, adding a splash of the reserved pasta cooking water if needed to create a silky sauce.
8. Divide between two warm bowls. Season with salt and freshly ground black pepper.
9. For an extra touch of indulgence, top with a perfectly poached egg and a generous shaving of Parmesan—or keep it plant-based by finishing with your homemade almond feta or cashew cheese.

Notes

Reserve a cup of the pasta cooking water to loosen the pesto if needed.

Add the spinach at the very end so it just wilts.

Toast the nuts before making the pesto for extra flavour.

Finish with extra lemon zest and cracked black pepper.

Garnish with shaved Parmesan or toasted seeds for added texture.

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• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Plant-based
• Method: Pasta
• Cuisine: Modern Australian