Spring chickpeas pasta with sun-dried tomato pesto
An alternative way to consume legumes on a weakly basis. An ideal recipe for vegans and children that avoid classic legumes recipes.
Ingredients for three persons:
250gr chickpeas pasta
80gr of sun-dried tomato Ol- eve
40gr walnuts
15gr nutritional yeast
200gr broccoli
2 tbs olive oil Ol- eve
1/2 squeezed lemon juice
Pepper, Salt, Garlic powder
Method:
Boil the pasta according to instructions
Boil/ Steam broccoli
Mix sun-dried tomatoes, n. yeast, walnuts, olive oil, garlic and lemon in a food processor until you have a smooth texture. You might need to add 1-2 tbs water.
Mix pasta, pesto and broccoli and serve with fresh grounded pepper and drops of extra virgin olive oil Ol- eve.
Nutrition Analysis per portion (1/3 of the recipe):
– Calories: 500kcal
– Fat: 24gr
– Carbohydrates: 44gr
– Protein: 25,5gr
– Fiber: 43gr
A delicious and nutritious recipe that offers a great amount of fibers that improve the function of the gastrointestinal system and offer satiety, hence help controlling body weight and “good” fats that enhance the cardiovascular system. Enjoy!
