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lemon, basil, pasta salad

Lemon-Basil-Fennel Pasta Salad

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Course Appetizer, Buffet, lunch, Main Course, Salad
Cuisine American, Italian
Servings 4

Ingredients
  

  • 1 ⁄2 lb. Lentil Pasta
  • 1 ⁄2 15oz. can Chickpeas rinsed and drained
  • 1 Bell Peppers diced
  • 1 ⁄2 Red Onion sliced
  • 3-4 cloves of Garlic sliced
  • 1 Fennel Bulb sliced
  • 1 ⁄2 pint Cherry Tomatoes halved
  • 1-2 Carrots shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil for sautéing
  • Salt & Pepper to taste
  • 1 ⁄2 cup Fresh Basil chopped
  • For the Sauce
  • 1 ⁄2 cup Cashews soaked overnight
  • 1 ⁄2 - 1 cup Basil
  • 1 Lemon juiced
  • 1 ⁄2 cup Fennel Fronds
  • 1 clove Garlic
  • Salt & Pepper to taste
  • 1 T Tahini
  • 1 T Water if needed
  • For garnish
  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

Instructions
 

  • Rinse and chop the produce accordingly.
  • Cook the pasta according to package instructions. Once the pasta is al dente, rinse under cold water to halt the cooking process.
  • Make the sauce. Combine all sauce ingredients in a blender, and pulse until smooth.
  • Set a pan to medium heat. Once hot, add the red onion, garlic, and bell pepper. Sauté for 4-5 minutes, until the onion is translucent.
  • Combine all the pasta salad ingredients in a large mixing bowl. Pour of the dressing, and toss to combine.
  • Serve with your desired garnishes. Enjoy!