Pasta Salad With Lentils, Pesto Beans

A fantastic food to include in vegetarian diets, lentils are a great source of protein.

The ingredient of Pasta Salad With Lentils Pesto Beans

• 250g baby tomato medley mix halved
• 200g barilla gluten free penne
• 200g green beans trimmed sliced
• 400g can brown lentils rinsed drained
• 25g 1 3 cup shaved parmesan or vegetarian hard cheese
• 60g 1 4 cup basil pesto
• 1 3 cup small fresh basil leaves

The Instruction of pasta salad with lentils pesto beans

• preheat oven to 170c 150c fan forced line a baking tray with baking paper place the tomatoes cut side up on the prepared tray spray with olive oil roast for 15 minutes or until softened slightly set aside to cool
• meanwhile cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente adding the beans in the last 2 minutes of cooking transfer to a colander and refresh under cold running water drain well
• transfer pasta and beans to a large bowl add the lentils tomato parmesan basil pesto and basil leaves season with pepper toss to combine

Nutritions of Pasta Salad With Lentils Pesto Beans

fatContent: 331 971 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

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