Yields4 Servings
Total Time20 mins
 10 oz Box Pasta Lensi Chickpea Casarecce
 3 oz Fresh Basil leaves
 2 tbsp Sesame seeds
 1 Lime , juiced and peeled
 1 Orange, juiced
 6 Grape tomatoes
 4 tbsp Extra Virgin Olive Oil
 1012 Mint leaves, plus more for garnish
 ½ tsp Salt
1

Cook pasta 8-10 minutes, according to package directions. Retain one cup of the pasta cooking water, drain well.

2

Place the basil leaves, 3 tablespoons of Extra Virgin Olive Oil, and sesame seeds in a blender. Blend at low speed until a homogeneous mixture is obtained, without heating the ingredients too much.

3

Add lime juice, lime peel, and mint and continue blending until all ingredients are mixed well. Taste and adjust with salt as desired.

4

Heat the remaining tablespoon of Extra Virgin Olive Oil in a large skillet over high heat. Add tomatoes and orange juice and cook for approximately 2 minutes, until the tomatoes are soft.

5

Reduce heat to low and add pesto mixture from the blender and the pasta to the skillet, tossing gently. If necessary, use the reserved pasta water to achieve desired consistency.

6

Top with remaining mint leaves and serve immediately.

7

Cook’s Tip: For a creamier sauce, add additional orange juice with the lime juice and peel.

Ingredients

 10 oz Box Pasta Lensi Chickpea Casarecce
 3 oz Fresh Basil leaves
 2 tbsp Sesame seeds
 1 Lime , juiced and peeled
 1 Orange, juiced
 6 Grape tomatoes
 4 tbsp Extra Virgin Olive Oil
 1012 Mint leaves, plus more for garnish
 ½ tsp Salt

Directions

1

Cook pasta 8-10 minutes, according to package directions. Retain one cup of the pasta cooking water, drain well.

2

Place the basil leaves, 3 tablespoons of Extra Virgin Olive Oil, and sesame seeds in a blender. Blend at low speed until a homogeneous mixture is obtained, without heating the ingredients too much.

3

Add lime juice, lime peel, and mint and continue blending until all ingredients are mixed well. Taste and adjust with salt as desired.

4

Heat the remaining tablespoon of Extra Virgin Olive Oil in a large skillet over high heat. Add tomatoes and orange juice and cook for approximately 2 minutes, until the tomatoes are soft.

5

Reduce heat to low and add pesto mixture from the blender and the pasta to the skillet, tossing gently. If necessary, use the reserved pasta water to achieve desired consistency.

6

Top with remaining mint leaves and serve immediately.

7

Cook’s Tip: For a creamier sauce, add additional orange juice with the lime juice and peel.

Citrus Scented Pesto Chickpea Casarecce