Green Pesto Pasta

Gluten Free | Vegan | Nut Free
Serves 4

INGREDIENTS:

1 packet chickpea pasta (250g)
Drizzle of extra-virgin olive oil, for cooking
1/2 brown onion, sliced
1 cup green beans, ends removed and cut into thirds
1 zucchini, halved and sliced
1 cup cherry tomatoes, halved
1/3 cup parsley pesto (recipe can be found here)*
Salt and pepper, to taste
Drizzle of extra-virgin olive oil, as needed

METHOD:

Start by cooking the chickpea pasta according to packet instructions.
In the meantime, drizzle the extra-virgin olive oil in a large frying pan and add the onion.
Add the green beans and cook for 5 minutes, to begin to soften.
Next, add the zucchini to the pan and cook for 3-4 minutes to golden.
After this time, add the cherry tomatoes and cook for a final 2 minutes.
Turn off the heat and add the pasta and parsley pesto to the pan. Season with salt and pepper and drizzle over some olive oil. Stir well to combine.

*If you don’t want to make homemade pesto, you use any other pesto. Just beware of ones that use vegetable oils in the ingredients list. Try to find one that uses extra-virgin olive oil and other real food ingredients.

This can be enjoyed warm or cold as a pasta salad. It’s a great way to boost your greens intake and a tasty addition for breakfast or dinner.

About

I’m passionate about helping you eat more real foods and create healthy habits. These recipes are designed to maximise your nutrient intake, while tasting delicious.