serves 6-8

• 1 lb gemelli cooked according to package instructions, drained
• 6.35 ounce  Pesto Basil Pesto
• 1/2 cup vegan Mayonnaise
• 1 teaspoon sea salt
• 1 1/2 cups frozen peas cooked according to package instructions
• 2 cups steamed asparagus chopped
• 1 1/2 cups chickpeas drained
• 3/4 cup pine nuts

1. While pasta is cooking, stir together the pesto and mayo until smooth.
2. Combine hot pasta, pesto, salt, peas, asparagus, chickpeas, and pine nuts in a large bowl and stir to toss.
3. Sprinkle with chives and serve!