This one has been just lingering in my drafts folder for about a year. Finally, I pulled the trigger, and of course, I'm mad I didn't make it sooner. This is so satisfying. If the hubs were here, he could easly through some chicken on top.
Inspired: Toasted Pine Nut | Chocolate & Zucchini | Ready Set Eat
Serves: 3-4 | Time: 25 min
8 oz gluten-free pasta
1 15oz can #chickpeas, drained and rinsed
1 cup fresh #strawberries, chopped
1/3 cup #pistachios
1/4 cup basil leaves, finely chopped
1 tbsp Charis Winery blood orange infused EVO (+ extra to sauté the chickpeas in)
1 tbsp Charis Winery mango infused balsamic vinegar
S&P, to taste
1 ripe #avocado, sliced
Cook pasta according to package directions, omitting salt; drain. Cover to keep warm.
Stir basil, vinegar, oil and S&P in a small bowl with wire whisk until well blended; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat. Add chickpeas and cook 8 minutes. Add pasta, strawberries, and pistachios and warm through for about 2 minutes, while stirring frequently. Add vinegar mixture; toss to coat.
Serve warm with avocado slices on top.