Whipped this combo up the other night with no plan in mind, and it turned out KILLER! Banza Chickpea Pasta is high in fiber and protein. It is the best gluten-free, grain-free pasta I've had to date. However, feel free to sub the Banza with your pasta of choice!

1 box Banza chickpea fusilli pasta
1/2 cup (packed) fresh basil
1/4 cup walnuts
Red pepper flakes (to taste)
Onion powder (1/2 teaspoon or to taste)
3 heaping tablespoons P rimal Kitchen Green Goddess dressing
2 cups (packed) fresh spinach
1 teaspoon olive (or avocado) oil
Optional: Scallion T reeline Cheese

Cook the pasta according to the package directions.
Combine ingredients 2-5 in a food processor or blender to make the pesto sauce. Carefully, add water as needed to reach your desired consistency.
Sauté the spinach with olive oil on medium-low heat until the spinach is wilted. Add in cooked pasta and pesto sauce.
Serve with your favorite nut-based cheese and enjoy!

Whole Foods olive bar olives + caper berries + mini peppers
grandma's hummus from the Mediterranean Chef
dairy-free tzatziki (made with Forager's plain cashewgurt, dill + cucumber)
No Crumbs Left marinated red onions
grilled avocado (halved, 2-3 minutes flat side down on medium heat)
grilled zucchini (sliced thin, 2-3 minutes on each side on medium-high heat)
roasted artichokes (400° for 40 minutes)
figs + honey for dessert
chicken + lamb kebabs (marinated in Primal Kitchen's green goddess avocado oil dressing, grilled for 15 minutes or until the chicken juices run clear)
babaganush dip from the Mediterranean Chef
Simple Mills rosemary + sea salt crackers

*best served family style with people you love.*