Lemon-Basil-Fennel Pasta Salad

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Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

• 1 lb. Lentil Pasta
• 15oz. can Chickpeas, rinsed and drained
• 2 Bell Peppers, diced
• 1 Red Onion, sliced
• 6-8 cloves of Garlic, sliced
• 1 Fennel Bulb, sliced
• 1 pint Cherry Tomatoes, halved
• 2-3 Carrots, shredded
• Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
• Salt & Pepper, to taste
• ½ cup Fresh Basil, chopped

For the Sauce

• 1 cup Cashews, soaked overnight
• ½ – 1 cup Basil
• 1 Lemon, juiced
• ½ cup Fennel Fronds
• 1-2 clove Garlic
• Salt & Pepper to taste
• 2 T Tahini
• 1-2 T Water (if needed)

For Garnish

• Lemon Wedges
• Fresh Chopped Basil or Parsley
• Red Chili Flakes
• Sunflower Seeds

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
4. 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.
5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
6. Serve with your desired garnishes.  Enjoy!