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Lemon-Arugula Pesto Pasta Salad

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Ingredients

8 oz Celentani (Spiral) pasta

1 cup black olives, medium-size, pitted

1 can(15.5 oz.) chickpeas/Garbanzo beans

1 cup diced tomatoes

1/2 cup red onion, thinly sliced

2 tsp fresh lemon peel

Lemon-Arugula pesto sauce

Sea salt and fresh cracked pepper

1/2 cup walnuts

2 cloves garlic

1 and 1/2 cups Baby arugula leaves

2 tablespoon fresh parsley, chopped

1 cup fresh grated parmesan or Romano

1/2 cup Extra-Virgin olive oil

1/2 cup fresh-squeezed lemon juice

Sea salt and fresh cracked pepper to taste

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