Pesto Zucchini Noodles with Cacio e Pepe Chickpeas

Preheat oven to 425 F. Add rinsed, drained, and patted dry chickpeas to a parchment paper lined baking sheet. Toss them in a drizzle of olive oil, 2 tablespoons of Parmesan, a pinch of salt, and lots of black pepper. Bake for 25-30 minutes or until chickpeas are crispy, flipping halfway through.

Prepare the pesto by adding sunflower seeds, pine nuts, chopped garlic, basil leaves, spinach, 1/2 cup Parmesan, juice of 1/2 lemon, and a pinch of salt to a food processor. Pulse until ingredients are fine, and then pour in 1/4 cup of olive oil while you pulse until smooth.

To prepare the zoodles, cut off the ends of your zucchini, and then cut in half cross wise. Spiralize your noodles, and then pat down with a paper towel to remove excess moisture. Heat up a a little olive oil in a pan on medium heat, and then add the zoodles. Cook for a few minutes or until noodles are soft and not watery. Remove from heat, and mix in a few dollops of pesto (or desired amount).

Transfer to a bowl and top with the cacio e pepe chickpeas, and some more pine nuts and parmesan, if desired. Serve warm!