Ingredients:
For the Pesto:
- 30g walnuts
- 1 large roasted red pepper, from the jar
- 75g sun-dried tomatoes, from the jar
- 1 garlic clove, peeled
- 1/2 lemon, juiced (1 tbsp)
- 2 tbsp extra-virgin olive oil
- 1 tbsp tomato puree
- 1 bunch basil, 25g
- 2 tbsp nutritional yeast
- Salt and pepper
For the Pasta:
- 225g Explore Cuisine Organic Red Lentil Elbows
- 200g cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 tin butterbeans, drained (drained weight 240g)
- 2 large roasted red peppers, from the jar (approx. 85g)
- 80g pitted olives, sliced
- 2-3 handfuls rocket
Instructions:
- Start my making the pesto. Add all of the ingredients to a small blender or food processor and blitz to paste, some small chunks are OK. Place in the fridge in a sealed container until needed (this will last for 1 week).
- Cook the Explore Cuisine Organic Red Lentil Elbows in a large pot of boiling water for 6 minutes, until al dente. Drain and rinse under cold water to cool down.
- Prepare the other salad components.
- Into a large mixing bowl, add the Explore Cuisine Organic Red Lentil Elbows, the tomatoes, onion, butterbeans, red peppers, olives and rocket. Spoon in most of the pesto (you may have some leftover) and then toss well to evenly coat all of the pasta salad.
- Serve right away into 4 bowls and enjoy. Or, keep for later and store in a sealed container in the fridge for 2-3 days.
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