This pasta is great for lunch or dinner and is packed with fiber.



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Pasta - 1 box (8 oz), chickpea, lentil, quinoa, or whole grain pasta  Basil - 1 bunch (or parsley)  Kale - 2 cups  Garlic - 2 cloves Lemon - 1 whole Peas - ½ cup, frozen Walnuts - ¼ cup  Olive\_oil - 3 Tablespoons Water - ¼ cup Salt - ½ teaspoon Pepper - ½ teaspoon Tomatoes - 1 pint, cherry 

## Instructions

Step 1

Make the pasta by filling a stockpot up ¾ of the way with water. Place on the stove, cover with a lid, and turn the heat to high.Once the water is boiling, remove the lid and add the pasta. Let cook for 10-12 minutes. Keep the lid off.

Step 2

Drain the pasta using a colander and rinse with cold water to prevent the pasta from sticking. Return the pasta to the stockpot.

Step 3

While the pasta is boiling, chop the parsley, chop the kale, mince the garlic and juice the lemon. Add the parsley, garlic, kale, and lemon juice into a blender.

Step 4

Defrost the peas and add to the blender. Add the walnuts, water, olive oil, salt and pepper. Blend all of the ingredients until smooth. Pour the pea pesto into the stockpot with the lentil pasta and stir until combined.

Step 5

Chop the cherry tomatoes and add them to the lentil pasta and pea pesto. Enjoy warm or cold. 

 

### Notes

## Nutrition Information

  Calories: 478 Calories Fat: 25 Saturated Fat: 3 Carbohydrates: Net Carb: 52 Dietary Fiber: 14 Protein: 23 

## Dietary Restrictions

 Vegan