Name: Vegetarian Pesto Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups baby spinach; 1/2 cup cherry tomatoes; 2 servings pesto; 2 1/4 servings Lentil Pasta; 1 tbsp olive oil; 2 cloves garlic; 1/2 cup frozen peas

Using lentil pasta gives this dish a boost of protein, making for a balanced and satisfying meal.

Yields	Preparation Time	Cooking Time
2	15 mins	20 mins

Ingredients

2 cups baby spinach

1/2 cup cherry tomatoes

94 g pesto basil

225 g red lentil pulse pasta

1 tbsp olive oil

2 cloves garlic

1/2 cup frozen peas

Directions

1.	Boil the pasta as per packet instructions. Reserve some of the pasta water (roughly 1/4 cup), strain the pasta and place it in mixing bowl.
2.	Slice the cloves of garlic. In a saucepan over medium heat, heat the olive oil and add the garlic. Cook the garlic for about a minute, or until it is lightly golden.
3.	To the pan, add the pesto, pasta, baby spinach, frozen peas, and cherry tomatoes, and stir to combine. Slowly add a few splashes of the pasta water to allow the pasta to mix easily and combine the ingredients.

Nutritional Summary

There are 620 calories in 1 serving of Vegetarian Pesto Pasta.

Calorie Breakdown: 29% fat, 51% carbs, 21% prot.

Nutrition Facts

Serving Size

per serve

Energy

2592 kj

620 kcal

Protein

31.33g

Fat

19.34g

Saturated Fat

2.194g

Polyunsaturated Fat

0.881g

Monounsaturated Fat

4.96g

Cholesterol

0mg

Carbohydrates

76.92g

Sugar

4.17g

Fibre

10g

Sodium

448mg

Potassium

322mg

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