"Super simple, delicious and powerful bowl."
Pesto Chickpea Pasta
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 14 ounces chickpea pasta, cooked according to package directions
- 2 zucchini, thinly sliced
- 3 cups cilantro, tigthly packed
- 1/2 cup walnuts
- 1 lemon, juiced
- 4 cloves garlic
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Method
Step 1
In a high speed blender combine the cilantro, walnuts, lemon juice, garlic, sea salt and avocado oil. Blend until you have a smooth texture. Set aside.
Step 2
In a pan on a medium-high heat add the balsamic vinegar, then add in the sliced zucchini and cook until brown. This should take no longer than 5 minutes.
Step 3
Once the zucchini is cooked reduce the heat to low and add in the pasta, black pepper and pesto and combine well until heated throughout. Serve and enjoy!