Ingredients
3/4 lb. gluten-free elbow pasta
1 tsp. organic ghee
1 large tomato, diced
1/2 medium red onion, thinly sliced
2 large scallions, thinly sliced
4 tbsp. finely chopped fresh basil
1 tbsp. ground flaxseeds
2 tbsp. whole almonds
1/4 tsp. sea salt
1/4 tsp. pepper
Directions
In a large pot of boiling water, cook pasta until tender. Drain and transfer to a large bowl. Immediately add ghee and mix well to combine until ghee is melted and coats pasta. Add remaining ingredients and serve.
