chickpea pesto pasta
The warmer weather has got me feeling good and inspired to make some fresh and tasty recipes. I just started using chickpea pasta.. have you tried it ? It is great that it is so accessible from the supermarket not just the health food store! Mixed with a creamy avo and pesto base, the celery adds a nice crunch and sweetness from the pomegranete. Feel free to add in some fresh garden herbs if you have any on hand as well! Great for a bbq or just as an easy, tasty staple meal.
chickpea pesto pasta
Ingredients
1 box lentil pasta
1/2 avocado
2 tbsp pesto
1-2 cups chopped celery ( if you love like me!)
seeds of 1 pomegranete
generous drizzle of olive oil
salt and pepper
1 can chickpeas
handful fresh mint or parsley
Method
Cook pasta in boiling pot and rinse with cold water until heat subsides
Place in a bowl and get messy – add in avo and pesto and stir and then mix through well with your hands so it is well combined in the pasta. Add in a drizzle of olive oil, salt and pepper and stir
Mix through the celery , chickpeas , herbs and pomegranet