Tomato Pulse Pasta Salad

PREP 15 MIN
•
COOK  10 MIN

Instead of wheat, pulse pasta is made using flour from peas, lentils, chickpeas or beans – which means it's high in protein and fiber, and low in carbs. It's also ideal if you're gluten intolerant. Try this dish to pump up your post-workout meal time.

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GF

NS

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Number of servings
2
Ingredients

100g pulse pasta, dried

1⁄4 cup (45g) black olives halved

Tomato Pesto

200g cherry tomatoes

1⁄4 cup parmesan grated

1 tbs pine nuts

3 sprigs of fresh basil leaves picked, plus extra to serve

1 garlic clove

salt & pepper, to taste

Methodbased on 2 servings
1

Cook pasta in a saucepan of salted water according to packet instructions.

2

Meanwhile, blend pesto ingredients in a small food processor until smooth. Adjust seasoning with salt and pepper.

3

Drain pasta and toss with pesto to coat.

4

Divide between serving bowls and top with olives and extra basil leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1529 kJ / 364 cals

Protein

19.6 g

Fat

16 g

Sat. Fat

7.1 g

Carbs

32.1 g

Sugar

3 g

Fiber

7.4 g

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