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For even more flavor, make this dish with roasted peppers and grilled artichokes from the prepared-foods department of the supermarket.
Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often. Toast sesame seeds 1 minute, or until golden. Cool.
Cut peppers into thin strips. Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor. Add sesame seeds, and pulse to combine.
Cook pasta according to package directions. Drain, and reserve 1/2 cup cooking water. Transfer pasta to serving bowl. Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips. Toss to combine. Season with salt and pepper, and serve.
- Calories 606
- Carbohydrate Content 81 g
- Cholesterol Content 0 mg
- Fat Content 22 g
- Fiber Content 8 g
- Protein Content 20 g
- Saturated Fat Content 2 g
- Sodium Content 686 mg
- Sugar Content 5 g