PESTO PULSE PASTA
This veggie loaded pesto pasta packs a nutritional punch. With twice the amount of protein and twice the amount of fibre as regular pasta - this delicious pesto pulse pasta recipe will keep you feeling fuller for longer and promote good gut health. If you suffer from low iron or iron deficiency anaemia, this recipe also contains over 5g Iron per serve - helping to boost your daily iron intake.
Serves 4-6
Ingredients:
1 bunch of Basil
1 large clove garlic
3 tablespoons pine nuts
3 tablespoons parmesan cheese
6 tablespoons extra virgin olive oil
2 broccoli heads, cut into florets
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
2 zucchini, sliced
500 g pulse pasta
Method:
Bring a medium-sized pot of water to boil. Add salt and cook pasta as per packet instructions
While pasta is cooking, bring a large pot to boil and steam broccoli until tender. Remove and set aside
In a saucepan, add oil and garlic. Cook for 20 seconds. Then add zucchini to the saucepan and stir occasionally to saute. After 3-4 minutes add broccoli and toss for 2-3 minutes. Add more oil if needed.
Blitz basil in a blender. Add garlic, pine nuts, parmesan cheese, and olive oil, process till combined.
Drain cooked pasta in a colander and transfer to a large bowl. Add pesto, zucchini and broccoli and toss to coat.
Enjoy warm or as a chilled pasta salad
Notes: Pesto can be made ahead of time and frozen for up to 4 months
