Rotini Pasta with Roasted Spring Onion Pesto

1. Preheat your oven to 425°F (220°C).
2. Toss the 2 spring onions with 1 tablespoon of olive oil and roast them in the preheated oven for 15 minutes.
3. While the spring onions are roasting, cook your preferred amount of Banza chickpea rotini pasta according to the package directions.
4. Once roasted, combine the spring onions with 1 tablespoon sliced raw almonds, 1 garlic clove, the juice of 1/2 large lemon, and a handful of parsley in a blender or food processor. Blend until a pesto consistency is achieved.
5. Mix the prepared pesto with the cooked rotini pasta.
6. Serve immediately, topped with black pepper and red chili flakes to taste.