Pesto Pasta, Peas and Chickpeas
Courtesy of Food & Nutrition Magazine – recipe by Sarah Pflugradt
- 8 oz. whole grain fusilli pasta
- ½ cup basil pesto
- 1 – 15 oz. can chickpeas, drained and rinsed
- 1 cup of peas, thawed from frozen
- 4 oz. (1/4 cup) chopped sundried tomatoes in olive oil, drained
- ¼ cup pine nuts
Cook pasta according to package directions until desired doneness is reached.
Drain and place in a bowl.
Fold in basil pesto, chickpeas, peas and sundried tomatoes.
Top with pine nuts and serve.