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Ingredients

• ✓ chickpea fusilli
• olive oil
• pine nut
• thyme
• parsley
• basil
• lemon balm
• saffron
• olive oil
• red onion
• kalamata olive
• olive oil
• goat cheese
• chickpea
• pepperoncini
• eggplant
• oil
• sun-dried tomato
• roasted red pepper

Instructions

1. 1 Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
2. 2 Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
3. 3 Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
4. 4 Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
5. 5 Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

By Buckwheat Queen