INGREDIENTS
4 cups
basil
1/2 cup
sliced almonds
1/2 cup
pine nuts
2 cloves
garlic (finely minced)
1/4 cup
lemon juice
1
avocado (diced)
Salt and pepper (to taste)
1 lb
gluten free fusilli pasta
1 1/2 cups
colourful baby tomatoes
19 oz
can no-salt-added chickpeas (rinsed and drained)
1/4 cup
kalamata olives
2 tbsp
pine nuts (toasted)
2 tbsp
sliced almonds (toasted)