Teriann Carty

Boil pasta till al dente in salted water. Reserve water before draining. In a pan heat olive oil and chili flakes. Add onion and cook till translucent. Add garlic and cook for 1 more min. Add cooked garlic and onion to a blender with drained cashews, 1/4 cup chickpeas, sun-dried tomatoes, nooch, dijon, 1-2 cups hot pasta water, sea salt and cracked pepper. Blend until smooth and creamy. You want to be able to pour the sauce so add more water if necessary. Add remaining chickpeas and cooked pasta into same pan and drizzle with olive oil tossing to coat. Add sauce (I reserved 1 cup for future use), remaining water (if desired) and toss to combine. Serve with a sprinkle of chili flakes.