This is amazing. I made the pesto from my garden basil. I have used the standard pine nuts as well as pecans. Both turned out fabulous but I think we really enjoyed the pecan version better. That recipe will follow shortly.
1/2-3/4 cup prepared pesto
1/2 cup mayonnaise
1 pound pasta, cook al dente, cooled and drained
1 can chickpeas, drained
1/2 cup shredded parmesan cheese
1 tablespoon fresh chopped green onion
Mix together the pesto and mayonnaise fully. Add in the parmesan. Finally, mix in the chickpeas and pasta.
The Funky Oven 