Who doesn’t love a good pesto?💚 This sustainable pesto linguini dish is made with chickpea pasta & paired with an organic vegetable mix from our friends @365.wholefoods 🍽
Using alternative sources of protein helps to lower our foodprint, but that doesn’t mean we don’t get our protein! This pasta is made from chickpea flour and is packed with 12 g of protein in just 2 oz (1/4 cup)! 💥👊
Ingredients
- Banza Linguini pasta
- 365 brand organic California style frozen vegetable mix of cauliflower, broccoli and carrots
- Olive oil
- Onion powder
- Garlic powder
- Salt
- Pepper
For Pesto:
- 2 cups Spinach
- 1 teaspoon Parsley
- 1/2 teaspoon Oregano
- 1/2 teaspoon Savory
- 1/2 cup of lemon (freshly squeezed)
- 2 Garlic gloves
-
1/3 cup extra virgin olive oil
- Pepper/Salt to taste
- 1/2 cup Pistachios (optional)
Preparation
Prepare pesto sauce by adding pesto ingredients (except the oil) into a food processor or nutri-bullet and then slowly add the olive oil as you process it. Pulse until texture is well combined but not completely smooth.
Place vegetables into a pan and add seasonings, then drizzle with olive oil. Roast veggie mix (from 365) in a conventional oven at 450 degrees fahrenheit for about 20-30 minutes depending on the degree of roast desired taste.
Cook Chickpea pasta (from Banza) for about 8-10 minutes after you bring water to a boil.
Mix pesto into pasta evenly, or garnish pasta with pesto. Serve with roasted vegetables, and enjoy!