Pesto Pasta Recipe

My go-to mid week meal
Ready in under an hour!

Ingredients

• 1/2 Red onion, 1/2 Courgette, Handful of Garden Peas, 4 Asparagus spears, 1/2 tin of chickpeas, 1 tsp Dried Basil, Large handful of basil, Half a squeezed lemon, 1/2 tsp sea salt, 2 tbsp pumpkin seeds, 1 tsp hulled hemp seeds, 1 tsp grapeseed oil, 1ltr water, 300g dried pasta checkout my dried pasta recommendation here!

Instructions

1. Pre-heat the oven to 180℃, chop the Red Onion, Courgette and Asparagus as desired. Add to a roasting dish along with the Chickpeas, Grapeseed oil, Salt, Pepper and Dried Basil. Roast for 40 minutes, continue following the recipe whilst waiting for the veg to cook.
2. Place the basil, lemon, sea salt, pumpkin seeds, hemp seeds and 2 tbsp water in a blender and blend until smooth and set aside.
3. Boil 1ltr water in a pan and add a pinch of salt and the dried pasta. Follow the cooking time recomended on the pasta packet.
4. Drain the cooked pasta and add it back to the pan with the pesto and roasted vegetables.

Click here for dried pasta discount💅