Ingredients

1 cup whole wheat fusilli, 1 cup chickpea or lentil fusilli, 5-10 dried tomatoes, 5 fresh cherry tomatoes, 5 handfuls of fresh basil leaves, 7 olives, 1 tablespoon pine nuts or sunflower seeds, 3 tablespoons walnuts, 3 tablespoons olive oil, 3/4 teaspoon salt, some pepper, a dash of lemon juice
 

Preparation

Boil water in a pot and cook both types of pasta according to the instructions on the packet, then drain the water, rinse over a sieve with a little cold water and allow to cool.

Halve the dried tomatoes, tomatoes and olives or cut them into small pieces.

For the pesto, place 4 handfuls of basil leaves in a blender along with walnuts, olive oil, salt, pepper and lemon juice and puree into a pesto.

Finally, place the pasta in a bowl with tomatoes, dried tomatoes, olives, pine nuts or sunflower seeds, pour the pesto over it, mix well and garnish with the remaining basil leaves.