Sun-Dried Tomato and Broccollini Pasta

Sun-dried tomato pesto pasta

Enjoy this sun-dried tomato, broccolini and chickpea pasta hot or cold, with any pasta shape you like! Get the recipe by @peanutbutterandjillybeans.


  • 1 box of Ancient Harvest Gluten Free Pasta
  • ½ cup boiled cashews
  • ¼ cup olive oil (pesto) + 1 tbsp (veggies) separated
  • 8 ounces sun-dried tomatoes
  • ¼ cup pine nuts
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp onion powder
  • ½ tsp salt (plus more to taste)
  • 2 cups broccolini florets
  • 1 can chickpeas, rinsed and drained


  1. Begin by boiling the cashews. Heating a small pot on the stove to medium high, pour in 1 cup of water and cashews. Bring the entire pot to a boil.
  2. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes.
  3. While waiting for cashews to boil, cook your Ancient Harvest Organic and Gluten Free pasta as instructed on the package. Once cooked, remove from heat and set aside.
  4. Heat a large skillet to medium high, pour in 1 tbsp of olive oil.
  5. Add broccolini florets and chickpeas to the skillet. Season with salt and pepper. Sautee until chickpeas are golden, about 10 minutes. Then, remove from heat and set aside.
  6. Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processor.
  7. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt.