Pesto Pasta Salad
Preparation time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
354 Kcal
Fat
10g
Saturates
1.6g
Sugars
4.1g
Salt
0.67g
A fuss free and quick green salad guaranteed to tantalize the tastebuds. This dish is both low in saturated fat and salt, with each portion delivering an impressive 50% of the recommended fibre intake*. The addition of Quorn Pieces also helps to make this recipe protein-rich**.
Ingredients
Pea pesto
200g frozen peas
20g pine nuts
A handful fresh basil
1½ tsp olive oil
The juice of one lemon
Pepper to taste
The pasta
1 tsp olive oil
350g Quorn Pieces
65g kale
400g cooked wholewheat pasta
65g baby spinach
3 spring onions, sliced
Fresh thyme, finely chopped
Method
Pea Pesto
Thaw the peas overnight in the fridge, or place in a bowl and cover with freshly boiled water and leave for 5 minutes before draining.
Place the peas, pine nuts, basil, and olive oil in a food processor and blend until smooth. Add the lemon juice and pepper to taste.
The Pasta
Heat 1 tsp of olive oil in a pan, add the Quorn Pieces and fry until golden. Add the kale and fry for 3 more minutes.
Place the cooked pasta into a bowl and add the Quorn kale mixture, spinach, onions, thyme and pea pesto and mix well.
Each serving of this recipe provides 23g of protein** and 15g of fibre*. The UK government recommends that adults should consume 30g of fibre daily.