Gluten Free Chickpea Pasta with Pesto

Ingredients

• Fresh basil leaves (for garnish) - A few leaves
• Cherry tomatoes - 1 cup, halved
• Black pepper - To taste
• Salt - To taste
• Parmesan cheese - 1/2 cup, grated
• Extra virgin olive oil - 1/2 cup
• Pine nuts - 1/4 cup
• Garlic cloves - 2
• Fresh basil leaves - 2 cups
• Gluten - free chickpea pasta - 8 ounces

Instructions

1. Cook the chickpea pasta according to the package instructions. Drain and set aside.
2. In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts, and grated Parmesan cheese. Pulse until well combined.
3. While the food processor is running, slowly drizzle in the olive oil until a smooth pesto sauce is formed. Season with salt and black pepper to taste.
4. In a large pan, heat a tablespoon of olive oil over medium heat. Add the cherry tomatoes and cook for 2-3 minutes, until slightly softened.
5. Add the cooked chickpea pasta to the pan and toss with the cherry tomatoes.
6. Pour the pesto sauce over the pasta and toss until well coated.
7. Cook for an additional 2-3 minutes, until the pasta is heated through.
8. Serve the gluten-free chickpea pasta with pesto hot, garnished with fresh basil leaves.