Chickpeas pasta meets its match in this recipe, fresh basil pesto and string beans made a great combination for an elegant meal. Blanching my string beans using the same water for cooking the pasta helped me minimizing dirty pots and saving time.

INGREDIENTS:

FOR THE BASIL PESTO

About ½ pound fresh basil leaves

½ cup pine nuts

½ cup olive oil

1/2 cup grated Parmesan cheese

4 large garlic cloves

Sea salt to taste 

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

1 box chickpeas pasta

1/4 Lb. green beans blanched

1/2 cup peas blanched 

Garnish: basil leaves, pine nuts

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

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