Pasta pesto with green beans

By Sammy ConraadsNo Comments

Corn and rice penne

Pasta pesto with green beans, chickpeas, and arugula

Meal salad or main course for 4 people
Preparation: 20 minutes

Gluten-free

Vega

• Corn and rice penne

• Chickpeas

• Green beans

Ingredients

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300 grams GoGastro corn & rice penne

4 tablespoons of oil

2 red onions, finely chopped

1 can chickpeas (400 grams), rinsed

400 grams green beans (frozen), thawed

60 grams of sunflower seeds

100 grams of plant-based green pesto with basil

85 grams of arugula

Optional

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1⁄2 teaspoon dried chili flakes or 1 red pepper, finely chopped

1-2 tablespoons balsamic vinegar

Go Gastro corn and rice penne

Preparation

Cook the GoGastro corn & rice penne according to the instructions on the packaging until al dente. Drain the pasta, but reserve 50 ml of the cooking water.
Meanwhile, heat the oil in a sauté pan, add the onion, and fry for 5 minutes without browning. Add the chickpeas and green beans. Stir in the cooking liquid. Season to taste with salt and pepper. Cover the pan and reduce the heat. For a spicy kick, add the chili flakes or red pepper.
Roast the sunflower seeds in a dry frying pan for a few minutes until golden brown and crispy. Sprinkle with a little salt.
Add the pasta, pesto, and half of the arugula to the sauté pan. Divide the pasta among 4 deep plates. Sprinkle with the remaining arugula leaves and sunflower seeds. Drizzle the balsamic vinegar over the pasta, if desired.

SWITCH SOMETHING

Delicious with grilled salmon flakes or creamy burrata.

Cooking like a pro
Roasted cherry tomatoes give the pasta a delicious fresh flavor. Mix the cherry tomatoes in an oven dish with a little oil, salt, and pepper. Roast them for 20 minutes in a preheated oven at 180 °C.

Chefs like to garnish this dish with aromatic purple basil leaves.