This is a protein-packed twist on a simple favorite! You can use the sauce for almost anything, but when I mix it in with this pasta, I love the way it gets stuck on all the twists and offers bursts of flavor with every bite. The hazelnuts add a lovely crunch and earthiness, and the gremolata is a punch of flavor and freshness. This pasta serves as a great side or as a main course when topped with some air-fried tofu and served with a side salad and crunchy bread. It’s also super easy to make ahead and have on hand for an easy, pleasing dinner.

Serves 4

16 ounces whole-wheat pasta

3 cloves garlic

½ lemon and its zest

2 sprigs fresh thyme

Red Pepper Sauce:

2 red peppers

4 plum tomatoes

¾ cup no-salt-added cooked chickpeas

½ cup Italian parsley

1 lemon, juiced and zested

2 tablespoons red wine vinegar

1 teaspoon smoked paprika

3 cloves garlic

½ teaspoon black pepper

¼ cup pine nuts

Toppings:

1 cup cherry tomatoes

½ cup hazelnuts

Gremolata:

1 cup (combined) of fresh parsley, basil, and dill, chopped

1 garlic clove, grated

1 lemon, finely zested and juiced

½ teaspoon black pepper

1. Bring a pot of water to a boil. Add dried pasta, 3 garlic cloves, lemon peel, and thyme. Boil until al dente.

2. Deseed and quarter red peppers and quarter tomatoes. Place both along with the three other garlic cloves (in skin) on a baking sheet and roast at 400°F/205°C until soft, about 20 minutes. Add to blender with chickpeas, parsley, lemon juice and zest, red wine vinegar, smoked paprika, black pepper, and pine nuts. Blend until chunky.

3. Halve cherry tomatoes. Place on a sheet of baking paper and roast at 400°F/205°C until soft, about 20 minutes.

4. Toast hazelnuts over low heat in a pan or on a baking tray until golden. Lay out on a chopping board and roll with a rolling pin until coarsely chopped.

5. To make a dry gremolata, mix the herbs, grated garlic, lemon juice and zest, and black pepper.

6. Stir the red pepper sauce through cooked pasta. Top with tomatoes and toasted hazelnuts and serve with gremolata on the side. This pasta is great served warm or at ambient temperature, so make some for dinner and save the rest for lunch the next day.

Chef’s Notes:

•   If you want a creamier, more protein-rich sauce, you could add tofu or some cashews to the red pepper sauce.

•   The dry gremolata serves as a good flavor-kicker. For anyone wanting a bit more of a kick, try adding some finely chopped green chiles to the gremolata. It’s delicious if you like some heat.