Grilled Veggie and Chickpea Pasta with Cilantro Pesto

Cook pasta according to package instructions, keeping it on the al dente side

Meanwhile, add a little olive, salt and pepper to veggies and grill them over med/high heat until charred to your liking (I used mini bell peppers, portobello mushroom, cauliflower and red onion). Slice them up and put aside

For pesto, add the following to a food processor: 2C cilantro leaves, 1/2C walnuts, 2 garlic cloves, 1/2C vegan Parmesan, and a little salt and pepper. Process it, adding olive oil slowly until it gets to desired consistency (I used about 1/2C olive oil)

In a pan over med heat, add the pesto to warm it up. Mix in the pasta and veggies until all coated and heated through. Serve with crushed red pepper and enjoy