Recipe courtesy of Bailey Oschman.
- 1 box Tolerant Organic Chickpea Penne
- ½ cup frozen peas
- ½ cup homemade or ready-made pesto
- Salt to taste
- Freshly ground black pepper
- Bring 6 quarts of water to boil in a large pot and add Tolerant Organic Chickpea Penne to water. Cook for about 6-7 minutes. Drain and rinse with cold water.
- Heat peas and pesto sauce in same pot that you cooked the penne until hot, then add penne and stir until well combined.
- Plate and enjoy immediately!