Chickpea pesto pasta

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.

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