Main Course
Chickpea Pasta with Basil Watercress Pesto
Ingredients
- 200-300 g chickpea pasta cooked according to packet instructions
- 1 fresh basil plant
- 50 g watercress
- 2 tbsp toasted sunflower seeds
- 3-4 tbsp olive oil
- Juice ½ lemon
- ½ clove garlic chopped
- 50 g parmesan cheese
- Pinch of salt
Method
- Cook the pasta according to packet instructions, drain, drizzle with olive oil and set aside
- Meanwhile, combine the ingredients for the Pesto in your food processor. Pulse until it reaches your desired consistency. Check for seasoning and balance of flavours and adjust if necessary.
- Combine cooked pasta and pesto together. This can be stored in the fridge for up to 3 days.
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