Pesto Pasta Salad with Cherry Tomatoes, Avocado & Chickpeas Recipe | Farm Fresh To You

Ingredients

• PASTA:
• 1 pound pasta shells
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, finely diced
• 2 avocados, peeled, seeded and diced
• 1 pint cherry tomatoes, halved
• 1 cup torn spinach leaves
• SPINACH BASIL PESTO:
• 2 cups packed fresh spinach leaves
• 2 cups packed fresh basil leaves
• 1 clove garlic
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
• 2 tablespoons water
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper