Chickpea Pasta with Pesto and Tenderstem
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Pesto is fat by weight: 17 g of it lands here from 25 g. It is also the seasoning, so the pasta water needs proper salt.
Cooking the greens in the pasta pot saves a pan and stops the tenderstem overcooking, as long as the timing is followed.

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