Ingredients:

1 Box Banza Chick Pea Elbow Pasta (8 oz)
½ cup blanched onion tops (green stems from 2 bunches of onions)
4 cloves garlic
¼ cup parsley
¼ cup walnuts
¼ cup Olive Oil
¼ teaspoon salt
1/8 t. pepper
½ cup fresh mozzarella cubes
1 cup cherry tomatoes, cut in half

Step by Step Instructions:

1. Bring a large pot of water to a boil, and immerse the onion tops for 1 minute.

2. Meanwhile, fill a large bowl with ice water.
3. Using tongs or slotted spoon, remove the onion tops from water, and immerse in the ice bath. Drain and set aside.
4. Let the pot of water come back to a boil. Add salt, and cook the pasta according to the package directions. Drain and run under cold water to stop the cooking.
5. Add the blanched onion stems, the garlic, the parsley, the walnuts and S & P to a mini food processor. Pulse until fully chopped and smooth, scraping down sides as needed.

6. Pour in ¼ cup olive oil and process until smooth.
7. Adjust for taste, adding more garlic, salt or pepper. Can also add basil or cilantro if desired.
8. Toss pesto with pasta.
9. Add fresh mozzarella cheese and cherry tomatoes. (may substitute vegan cheese)