Heat a wide pot over medium heat. Once hot, add the pine nuts and cook, stirring constantly, for 1 minute until they begin to turn golden brown. Be careful not to burn them. Transfer the pine nuts to a bowl and wipe out the pot and return it to the stovetop.

In a bowl, combine all of the ingredients for the chickpeas and toss to combine. Taste and season once more to your preferences. Set aside for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/4 cup pasta cooking water before draining the pasta. Note: Try to time this so that you're draining your pasta right as you're ready to add it to the sauce.

As you wait for the pasta water to boil, start the sauce. Heat the avocado oil in the wide pot over medium heat. Add the onion and cook, stirring often, for 6-8 minutes until it begins to soften and turn golden brown in places.

Add the butter. Once frothy, add the marinated chickpeas and bring the sauce to a boil Cook for 7 minutes until it begins to thicken. Don't allow the sauce to cook down too much; you want to maintain that light, summery quality!

Stir in the torn Thai basil leaves. Taste the sauce and season it with salt, pepper, or crushed red pepper to your preferences. Cook the Thai basil for 1 minute.

Add the cooked pasta to the pot and cook for 1-2 minutes more. If needed, add a splash of the reserved pasta cooking water. Turn off the heat.

Divide the pasta and chickpeas between bowls and garnish with more Thai basil. Enjoy!