Fresh lemon basil pasta salad - gluten free & vegan

Prep: 10 Minutes  I Cooking time: 10-15 Minutes   I Serving 15-20 pcs

INGREDIENTS
100 gr fusilli
1 cup green peas
1 cup zucchini, thinly sliced
1 cup cucumber. Thinly sliced
1/3 cup walnuts
1/2 cup parmesan, shaved
¼  cup cubed pineapple 
Zest from one lemon
1/4 cup fresh basil, thinly sliced
1/4 cup extra virgin olive oil
6 tablespoons of lemon juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
A pinch of cinnamon

INSTRUCTIONS
PREP

1. Cook Cassava Kitchen’s pasta until al dente. Drain and rinse with cold water, and set aside.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, cinnamon and pepper. Set aside.
3. Place pasta in a large bowl, and add green peas, zucchini, cucumber, walnuts, parmesan, lemon zest, and basil.
4. Pour dressing over and toss to combine. Serve chilled or at room temperature. Enjoy!

PRO TIP: to make your pasta not sticking together, make sure you cook it in a large pot with enough water and stir it frequently during the first minute of cooking process. You don't need to stir it after that.