This pasta can be served warm or cold during summer time. It is healthy and fast, especially if you make the sun-dried tomato pesto in advance. Sun-dried tomato pesto has a bold flavor perfect match for this chickpeas pasta.

INGREDIENTS:

1/2 Lb. chickpeas pasta 

3/4 cup dried tomato

4 fresh basil leaves 

1/4 extra virgin olive oil

1/2 cup blanched sliced almonds 

1/2 cup freshly grated 

1 clove of garlic 

1/2 cup parmesan cheese

Salt and freshly ground pepper to taste 

Garnish: chopped sundry tomato, chopped parsley, basil leaves, cured black olives and pine nuts.

STEPS:

In a blender, combine the sun-dried-tomato, garlic, almonds, Parmesan cheese , olive oil, basil and blend on high until well combined. You may need to add more oil or water for desired consistency.

Bring a large pot of salted water to a boil and cook the pasta according the package instructions, drain then add the sun-dry pesto to the pasta and toss until well coated.