Chickpea Pesto Pasta

Preheat your oven to 200C | 395F. Halve your cherry tomatoes and place them face down on a baking tray drizzled with a little olive oil and flaky salt. Add ⅓ of the tin of drained chickpeas to the baking tray too. Roast for 20 minutes.
132 g canned chickpeas, 20 cherry tomatoes, 1.05 tbsp olive oil
Meanwhile, cook your pasta according to the package instructions.
300 g penne pasta
While the pasta is cooking and the tomatoes are roasting, make your hummus pesto. Add the drained chickpeas, basil, spinach, garlic, and pine nuts to your blender or food processor and blitz into a fine paste.
268 g canned chickpeas, 30 g fresh basil leaves, 1 cup spinach, 1 garlic clove, ¼ cup pine nuts
Add the olive oil, lemon juice, seasoning, tahini, and hard cheese, and blend in pulses until smooth. You may need to add a splash of water (1 tablespoon at a time) to achieve the correct consistency. Don’t worry if your hummus is quite thick - as long as it is smooth, you can add some pasta water later to thin out the sauce.
10 g hard cheese, 1.5 tbsp tahini, ½ lemon, salt and pepper to taste, 1.95 tbsp olive oil, ½ cup starchy pasta water
Drain your cooked pasta, and add 3-4 heaped tablespoons of the hummus pesto and ¼ cup pasta water. Stir until combined, then top your pasta with the roasted cherry tomatoes and chickpeas.
Serve!