Chickpea Pasta with Pesto, Peas and Rocket
Makes 1 serving

INGREDIENTS
70 g Chickpea pasta (Dry weight.)
A heaped tbsp (20 g) Basil pesto (Pesto is nearly half oil. Twenty grams coats the pasta; the amount most people pour on is nearer 50.)
80 g Frozen peas
30 g Rocket
10 g Parmesan
A squeeze Lemon juice
Half a lemon's worth Lemon zest

METHOD
1. Cook the pasta in salted water for the packet time, adding the peas for the last two minutes. Keep a cup of the water and drain.
2. Stir the pesto through with a couple of spoons of the pasta water until it coats every piece.
3. Add the rocket, lemon juice and zest and toss until the rocket wilts, then the parmesan over the top.

Contains milk and tree nuts.
Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.

RECIPE NOTES
Chickpea pasta has about two-thirds more protein than wheat pasta and holds together better cold than most gluten-free pasta, so this works packed as well as warm.
The pesto is weighed because it is the only thing in the bowl that moves the numbers much. Doubling it adds about 90 kcal, almost all of it fat.

Full recipe: https://www.getfuel8.com/recipes/chickpea-pasta-pesto-peas-rocket
