Portuguese Pasta - cooking recipe

Ingredients

2 ounces sliced almonds
1/2 teaspoon garlic powder
1/8 teaspoon dried basil
8 ounces cavatelli
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 (15 ounce) can chickpeas beans, drained
1 bell pepper, died
8 ounces fresh babybella mushrooms, sliced
1 (14 ounce) can diced tomatoes
1 (10 3/4 ounce) can mild Rotel Tomatoes
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 ounces fresh mozzarella cheese, cubed
6 -8 large fresh basil leaves, torn into pieces

Preparation

Preheat oven to 350 degrees.
Place almonds, garlic powder, and dried basil in a food processor and pulse until fine crumbs form; set aside.
Cook pasta according to package directions; drain, rinse and set aside.
Heat olive oil in large skillet over medium high heat; add onions and saute three minutes.
Add the garlic and chickpeas; continue to cook, stirring frequently, until most of the moisture has evaporated and chickpeas start to crisp and brown.
Add green pepper and mushrooms; saute 2-3 minutes.
Add both cans of tomatoes, salt and pepper; lower heat slightly and simmer for 5 minutes, until slightly reduced.
In a large bowl, combine pasta and sauce; add torn basil leaves and cubed mozzarella.
Toss all ingredients to coat pasta; pour into large greased casserole dish (at least 9x13 or two smaller dishes).
Sprinkle ground almond mixture over all; bake uncovered at 350 degrees for 15-20 minutes.