Chickpea Pasta with Pesto and Tenderstem

Make chickpea pasta with pesto and tenderstem, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Chickpea pasta (Dry weight.)
A heaped tbsp (25 g) Basil pesto
150 g Tenderstem broccoli
60 g Frozen peas
Half a lemon Lemon zest
A squeeze Lemon juice
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta in salted boiling water. Three minutes before it is done, drop in the tenderstem, cut into 4 cm lengths, and one minute after that, the peas.
2. Drain everything together, keeping a little of the water.
3. Off the heat, stir in the pesto, zest and lemon with two tablespoons of the water until it clings. Finish with pepper.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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