Lunchbox
Chickpea Pesto Pasta
| Total time:
| Prep:
| Cook:
| Servings:
|
| 15 min |
5 min |
10 min |
6 |
Dietary Restrictions
VegetarianGluten-freeEgg-freePeanut-freeTree-nut-freeSoy-FreeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
Pound
chickpea pasta
-
2
Cup
frozen peas
-
4
Cup
spinach
-
1/3
Cup
olive oil
-
1/4
Cup
lemon juice
-
1/2
Cup
parmesan cheese
-
1/2
Cup
sunflower seeds
-
1/4
Teaspoon
salt
-
1/8
Teaspoon
pepper
-
2
Cup
cherry tomatoes
Directions
-
Fill up a pot with water and bring it to a boil. Add the pasta and cook per package instructions. 3 minutes before your pasta is done boiling add the peas to the pot and cook together. Once done drain the water from the pot but don't discard it, you might need it for your sauce later.
-
Next prepare the pesto sauce. In a food processor add the spinach, oil, lemon juice, parmesan cheese, sunflower seeds, and optional salt and pepper. Mix until smooth. If you would like your sauce more runny you can add some of the water you cooked the pasta and peas in and continue to blend until smooth.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 525 kcal |
| Fat
| 23 g |
| Carbohydrates
| 56 g |
| Protein
| 26 g |
| Fiber
| 12 g |
| Sugar
| 13 g |
| Sodium
| 338 mg |
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