Homemade pesto with Banza rotini pasta and chickpeas

This was quick to make and so full of flavor. We took inspiration from Gaz Oakley and ran with it.

This will make a good amount, great for leftovers.

Recipe:
2xHand full of fresh basil
2xHand full of pistachios
4 tbsp nutritional yeast
3-4 garlic cloves
1/2 cup olive oil
1 tsp sea salt
~3 tbsp lemon juice

Put all of the ingredients into a food processor or blender equivalent until it’s good and finely chopped up.

Make ~4-5 servings of cooked pasta. Save about 1/3 cup of the pasta water after pasta is done cooking, this is for later.

Heat a pan over medium heat, add the cooked pasta, the pasta water, the pesto and a handful of chickpeas. Stir until thick and then remove. Now the next step is very important… enjoy your creation.

by PoofLightsSexy