Lemon Pesto Pasta Salad
Ingredients: Makes 6-8 servings
1lb protein pasta ( I use Banza)
1 15oz can cannellini beans (substitute with sundried tomatoes or marinated artichokes)
2 C Sugar snap peas (alternate veggies: Zucchini, cucumber or asparagus)
1 bunch baby arugula
Ingredients for lemon pesto:
1/4 C fresh basil leaves
1/4 C fresh parsley leaves
1 clove garlic
1 tsp miso paste
2 tbsp olive oil
1/4 C Plain, unflavored plant based yogurt like Siggi’s brand (if you want to leave this out because of a legume or coconut allergy add 2 more tablespoons of olive oil
1 lemon zest
1 lemon juiced
3 tbsp hemp seeds, pepitas or sunflower seeds
Salt to taste
Directions:
1. Cook the pasta as directed on the package and drain completely.
2. Heat 1 tbsp olive oil in a skillet and sauté your snap peas until they’re softened and lightly browned. Set them aside when finished
3. In the same pan heat the beans for 2-3 minutes and set aside
4. While everything is cooking prepare the pesto by blending all the ingredients in a food processor until smooth.
5. In a large bowl combine the cooked pasta, snap peas, beans, arugula and pesto. Mix well
This can be served warm or cold
If you’re making this for meal prep store the arugula separately
*I garnished the salad with seared lemon by adding them to the same skillet as the beans and adding a little olive oil. I cook them cut side down until browned about 7-8 minutes
