4 cups dried pasta, your favorite kind
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons butter
1/2 cup panko bread crumbs, gluten-free or regular
1/2 teaspoon garlic powder
1/8 teaspoon salt
For the mustard green pesto:
1 cups chopped mustard greens
1/3 chopped walnuts
3 tablespoons nutritional yeast, or 1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 cup olive oil
Bring a large pot of water to a boil and cook the pasta according to the package directions.
While the pasta is cooking, add all pesto ingredients, except the olive oil, to the bowl of a food processor fitted with an S-blade. Blend the ingredients while you slowly pour in the olive oil. Blend until a a smooth texture is reached.
You may have to scrape down sides once or twice.
Preheat the oven to 400° F. When the pasta is finished cooking, drain it into a colander and then add it back to the pot, along with the chickpeas and pesto. Mix until everything is combined. Pour the pasta into a large baking pan.
Heat a small pan over medium heat and melt the butter. Stir in the panko, garlic powder and salt and then evenly sprinkle on top of pasta.
Place the baking pan in oven and bake until the topping is slightly browned, 5-7 minutes. This dish is best when served warm.