INGREDIENTS
1 cup
Basil, leaves
1 cup
Chickpeas, cooked
1
large clove Garlic
1
Lemon, Zest and juice of
1/2 cup
Parsley, leaves
4
Zucchini or summer squash (about 1 pound, small
1/2 cup
Kalamata olives, pitted
16 oz
Gluten-free penne pasta
1
Sea salt
1
Olive oil
2 tbsp
Sherry or red wine vinegar