8 ounces fusilli pasta
1/2 cup basil pesto
1, 15 ounce can chickpeas, drained and rinsed
1 cup frozen peas, thawed
4 ounces (1/4 cup) chopped sundried tomatoes in olive oil, drained
1/4 cup pine nuts
Cook pasta according to package directions. When it’s cooked according to your liking, add to a serving bowl.
Mix with pesto and add chickpeas, peas, and sundried tomatoes.
Sprinkle pine nuts on top.