Asparagus, Arugula, and Spring Onion Gluten Free Pasta Salad with a Garlicky Lemon Tahini Dressing a

Ingredients

• 340 g Italpasta Gluten Free Fusilli
• 6 asparagus spears (trimmed)
• 3 cups baby arugula
• 5 spring onions (trimmed and thinly sliced)
• 1 tbsp extra virgin olive oil
• 540 ml can of chickpeas
• 1/2 tsp salt
• 3 tbsp extra virgin olive oil
• 1/2 cup tahini
• lemon juice (1 lemon)
• 2 cloves garlic (minced)
• 3/4 cup water
• 1/2 tsp pepper (freshly ground)