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.
Number of servings
100g pulse pasta, dried
1⁄4 cup (45g) black olives halved
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
Cook pasta in a saucepan of salted water according to packet instructions.
Meanwhile, blend pesto ingredients in a small food processor until smooth. Adjust seasoning with salt and pepper.
Drain pasta and toss with pesto to coat.
Divide between serving bowls and top with olives and extra basil leaves to serve.
1529 kJ / 364 cals
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