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.

Fresh basil and tomato pasta salad

10 ounces pasta – whole wheat or not

5 tablespoons red wine vinegar

5 tablespoons olive oil

1 clove garlic, minced

salt and pepper

1 tablespoon tomato paste

1/4 cup shredded parmesan cheese

1 cup chopped fresh basil

2 cups fresh or frozen corn

1 cup sliced cherry tomatoes

Cook pasta until al dente. Drain and rinse the pasta under cold water.

Place the pasta, tomatoes, corn, and fresh basil in a large bowl.

Mix the olive oil, minced garlic, red wine vinegar, tomato paste, salt and pepper. Once this is fully mixed, add the parmesan. Allow it to sit for 15-45 minutes before dressing the salad.