Garbanzo beans are a good source of protein to add to pasta when you don’t have anything unthawed from the freezer.  Or if you are a vegetarian, if you roll that way. 

A quick-ish, tasty, mid-week meal.

Recipe:

1/2 lb  or so of pasta
1 can garbanzo beans, rinsed
1 lemon
handful of cherry tomatoes
3/4 cup pesto (homemade, if possible)

Boil the water.  Meanwhile, warm up the pesto and garbanzo beans in a small pot.  Zest the lemon and juice it into the pot.  Add the pasta to the boiling water and add the tomatoes to the pesto mixture (just have it on low heat).  When the pasta is done, mix with the pesto mixture.  Add some Parmesan on top if you so desire.

Enjoy!

Maybe next time I will get a picture.  This week has definitely been busy and I’ve just been rushing to get food on the table.  No time for pictures…we were hungry! 🙂