Recipe: Easy Peasy Pesto Pasta

Gluten Free, Vegetarian

As the title suggests, this pesto pasta recipe is as easy as it gets…

Ingredients

1. 250g chickpea pasta

2. Pesto sauce (try my homemade pesto recipe here)

3. 1 punnet sweet solanato tomatoes (200g)

4. 2 handfuls of rocket leaves

5. Salt and pepper

Method

1. Cook the pasta as per packet instructions. Drain and place into a large bowl.

2. While the pasta is still warm, stir through the pesto sauce until the pasta is coated. You can add as much or as little of the pesto as you like…I used around 1/2 a cup for this quantity of pasta.

3. Wash the tomatoes and chop in half. Add to the bowl.

4. Add the rocket leaves to the bowl and season with salt and pepper. Toss well.

5. Serve.

This pasta makes a great meal prep recipe and tastes great eaten cold the next day.

Recipe supplied by the lovely Rachel Hawkins, an Accredited Practicing Dietitian (APD) and Nutritionist (AN).

For more simple and delicious recipes download Rachel’s free recipe e-book here.

Website: https://www.thenakedtruthaustralia.com/

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xx Tara