Raw tomato chickpea fusilli salad (tuscan Crudaiola pasta)
one package Planet Plant-Based chickpea turmeric fusilli
400g cherry or plum tomatoes
2tbsp olive oil
1 garlic clove, crushed
a handful fresh basil
salt and pepper
Halve about 2/3 of the tomatoes and add to a large heat-proof mixing bowl. Dice remaining tomatoes as small as you can and add those to the bowl as well. Season with crushed garlic, olive oil, hand-torn basil, salt and pepper.
Cook pasta according to package instructions. Drain and add to your raw tomato mixture so the heat melts some of the finely chopped tomatoes. Toss the pasta with the sauce and set aside for 20 minutes or more. Serve slightly warm or cold.