Ingredients

• 1 lb - whole-wheat rotini pasta
• 2 - ripe avocados (diced)
• 1 cup - artichoke hearts (steamed until tender)
• For pesto sauce:
• 1 cup - sun-dried tomatoes (with about 2 tbsp or more of the oil they were packed in)
• 1 - habanera pepper (deseeded)
• 3 - garlic cloves (chopped)
• 1/4 cup - pine nuts (lightly toasted)
• 1 tbsp - fresh rosemary leaves (minced)
• 1 - lime (juice)
• Salt to taste

How to Make Rotini With Sundried Tomato Pesto

• Place all the ingredients for the pesto sauce in a food processor and grind them to a paste. Add some oil if it's too dry.
• Cook the rotini according to the package instructions until al dente.
• Toss the cooked rotini with the pesto sauce and the vegetables.
• Recipe courtesy: Holy Cow Vegan