Pesto Pasta & Crunchy Salad
This is a delicious and easy pasta dish to make. Pair it with a green salad like Crunchy Sesame Salad and you are all get to go with a yummy dinner.
This recipe is inspired by Vegalicious.com‘s recipe from Elena’s 30-Day Vegan Boot Camp.
- Brown rice pasta swirls (1/2 of 454g bag)
- 1/2 of 500g bag of frozen peas, thawed (run under warm/cool water to thaw)
- 1 cup basil
- 2 handfuls pumpkin seeds
- rind from 1 lemon
- 1/3 cup water
- fresh ground pepper
Cook pasta as per directions on bag. Add 1/2 of the peas and remaining ingredients to food processor and pulse to mix to desired consistency. Transfer to bowl and add remaining peas. Drain pasta in colander and rinse with cold and then hot water. Toss pasta with pea mixture and serve with salad like Crunch Sesame Salad – remember always have 3/4 of your plate with salad and 1/4 of your plate with pasta!!
Lunch leftovers: This served 2 for dinner and we also had leftovers for lunch the next day. I combined the leftover salad with the pasta, tossed together and voila – pesto pasta crunchy salad for lunch the next day!!
