Boil a full box of your pasta of choice. I like to use chickpea pasta or lentil pasta for good gluten-free alternatives. If you are okay with a non-gluten-free option, feel free to use your favorite!
Prep the pesto while the pasta is cooking. To do so, toss all of your ingredients into a food processor/blender and pulse until mixed. Add seasonings to taste as you wish. I always add more chili flakes because I like it spicy!
When the pasta is cooked (I love al dente), drain. Add all of the pesto to the cooked pasta. Mix thoroughly. I like to blanch grape tomatoes in chili infused olive oil to top off this dish and add some color and sweetness.