Insalata di pasta al pesto

Ingredienti

• 2 cups uncooked fusilli pasta, gluten free if possible
• 1 zucchini, chopped into half moons
• 1 red bell pepper, diced
• 1/2 cup chickpeas, (canned, drained, and rinsed)
• 1/2 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon olive oil
• 2 cups of fresh basil
• 1/4 cup of raw cashews
• 1/2 of an avocado
• 2-3 garlic cloves
• 1/4 cup quality olive oil
• 2 tablespoons lemon juice
• 1/3 teaspoon sea salt
• 1/2 teaspoon black pepper
• fresh basil for garnish

Preparazione

1. 1

   Boil pasta, drain, and place in a large bowl to cool. Mix with 1 tablespoons of olive oil to keep the pasta from sticking together.

2. 2

   Once it reaches room temperature, add zucchini, red pepper, chickpeas, and seasonings. Mix to combine.

3. 3

   Add pesto (instructions below) and mix again to combine.

4. 4

   --- Pesto ---

5. 5

   In a food processor, add garlic cloves, 2 tablespoons of olive oil, salt, pepper, and cashews. Process until smooth.

6. 6

   Add basil, remaining 2 tablespoons of olive oil, and avocado and process again. If needed, add more olive oil to reach a smooth consistency.

7. 7

   Finally, add lemon juice and process until combined.

8. 8

   Set the pesto aside until you're ready to combine with the salad.