Ingredients
The following ingredients have 8 Servings
- 1 pound pasta of choice (I used farfalle)
- 3/4 cup sun dried tomatoes (chopped)
- 3/4 cup artichokes (chopped)
- 1 cup chickpeas (rinsed and drained)
- 1 batch of pesto
- 2 tablespoons capers
- 1/2 cup fresh basil (chopped)
- 1/4 cup fresh grated Parmesan cheese (optional)
Instruction
- Cook pasta according to instructions.
- Add tomatoes, artichokes and chickpeas. Stir well to combine.
- Add pesto and mix well again. Toss in pesto and capers and stir to combine.
- Refrigerate for at least an hour or even overnight.
- Serve with fresh basil and Parmesan cheese if desired.
