½ pound Whole Wheat Fusilli Pasta
2 cups Broccoli flowers
2 cups Carrot rounds
1 cup sliced Celery
1 Can of Chickpeas, drained thoroughly
In blender, puree...
1 small Tomato, chopped
¼ cup Parsley
2 Green Onions, chopped
½ teaspoon Sea Salt
¼ cup Olive Oil
1/3 cup organic Hidden Valley Organic Ranch Dressing
Bring a pot of water to boil for pasta
Put in pasta and cook until al-dente
Drain and let cool on a sheet pan. Don’t rinse.
In a pot of boiling water blanch the Broccoli and Carrot rounds for 2 minutes. Drain and rinse with cold water.
In a bowl toss the pasta, broccoli, carrots, celery and chickpeas with the sauce and Hidden Valley Organic Ranch dressing.
