Banza pasta is our newest obsession. We had heard a lot about this ‘healthier’ pasta and we were shocked at how absurdly delicious it was. It’s very filling and very nutritious. Each serving has 25 grams of protein (double your average pasta) and 1.3 grams of fiber. It also has roughly 40% less carbs per serving than your average noodle because it’s made with chickpeas. Oh and it’s SO DANG GOOD. Everyone who tried it immediately asked ‘WHERE CAN WE GET THIS I AM NEVER HAVING NORMAL PASTA AGAIN’. Not to mention, this recipe was a serious crowd pleaser and we can’t wait to make it again.
More about Banza:
Yes Canadian friends you can get it! You can order a variety pack (6 boxes) on Amazon for 47 CAD.
They are revolutionizing how much pasta we can eat! Even Kristen Bell loves them and we love her!
Check out their adorable Instagram for recipe inspo or search #EatBanza
Learn more about the nutritional profile of Banza on their website.
Active Time: 10 Minutes
Inactive Time: 10 Minutes
Total Time: 20 Minutes
Basil Pesto Sauce
2 cups fresh basil leaves, packed
2 cups of kale (for nutrients)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste
Of course you need 1 box of Banza pasta in the noodle shape of your choice.
In a food processor mix this all together. You can slowly add in the olive oil and pulse the mixture. Set aside for now! We could literally drink this stuff.
Boil a large pot of water (with a dash of salt added) and cook Banza pasta for 7-9 minutes. Drain and mix with pesto in a large sauce pan to heat up. Garnish with basil and parmesan (and some pine nuts if you have any left!).