Spring chickpeas pasta with sun-dried tomato pesto

An alternative way to consume legumes on a weakly basis. An ideal recipe for vegans and children that avoid classic legumes recipes.

Ingredients for three persons:

250gr chickpeas pasta

80gr of sun-dried tomato Ol- eve

40gr walnuts

15gr nutritional yeast

200gr broccoli

2 tbs olive oil Ol- eve

1/2 squeezed lemon juice

Pepper, Salt, Garlic powder

Method:

Boil the pasta according to instructions

Boil/ Steam broccoli

Mix sun-dried tomatoes, n. yeast, walnuts, olive oil, garlic and lemon in a food processor until you have a smooth texture. You might need to add 1-2 tbs water.

Mix pasta, pesto and broccoli and serve with fresh grounded pepper and drops of extra virgin olive oil Ol- eve.

Nutrition Analysis per portion (1/3 of the recipe):

– Calories: 500kcal

– Fat: 24gr

– Carbohydrates: 44gr

– Protein: 25,5gr

– Fiber: 43gr

A delicious and nutritious recipe that offers a great amount of fibers that improve the function of the gastrointestinal system and offer satiety, hence help controlling body weight and  “good” fats that enhance the cardiovascular system. Enjoy!