Recipes and Cooking Chickpea Alfredo with Spring Veggies 4.1 (24) 1 Review This veggie-packed dish is so creamy and full of protein (thanks to chickpeas!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 6 Yield: 7 cups Jump to Nutrition Facts Ingredients ⅓ cup unsalted raw cashews Boiling water 12 ounce dried whole grain or brown rice fettuccine 1 cup chopped fresh asparagus 2 cup lightly packed fresh spinach or arugula ½ cup frozen peas, slightly thawed 1 ¼ cup water ¼ cup garbanzo bean (chickpea) flour 1 tablespoon lemon juice 2 teaspoon olive oil 2 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoon snipped fresh basil and/or parsley (optional) Shaved Parmesan cheese (optional) Directions In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta according to package directions, adding asparagus the last 3 minutes and spinach and peas the last 1 minute; drain. In a small saucepan whisk together 1 1/4 cups water and flour until smooth (mixture may be a bit foamy). Cook and stir over medium heat just until bubbly. For sauce, in a blender combine soaked cashews, flour mixture, and next five ingredients (through pepper). Cover and pulse several times, then blend 5 minutes or until smooth. If desired, stir in basil and/or parsley. Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if desired, cheese. Blaine Moats Rate it Print Nutrition Facts (per serving) 290 Calories 7g Fat 49g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 290 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 190mg 8% Total Carbohydrate 49g 18% Total Sugars 4g Protein 11g Vitamin C 7.4mg 37% Calcium 26mg 2% Iron 3.2mg 18% Potassium 209mg 4% Folate, total 55mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.