Guest recipe by Drue Frost
Sometimes, when its cold outside and you’re feeling hungry, pasta just hits the perfect spot. Since I avoid gluten, I naturally don’t eat much pasta…well that is until I found the chickpea pasta by Happy Earth People – made from 100% chickpeas (or lentils…take your pick) It tastes just like the real thing, and is highly nutritious, and naturally gluten free of course. Dollop with your own homemade pesto and roasted baby tomatoes for the perfect winter meal.
Chickpea pasta with homemade basil pesto, serves 4.
- About 40 cherry tomatoes
- 4 cups of Happy Earth People’s Chickpea Pasta
- Salt and pepper to season
For the pesto:
- 2H basil leaves
- 20 raw cashews
- 1 tsp apple cider vinegar
- Salt and pepper
- 1/2 tsp mixed dried herbs
- 1 tsp honey or coconut nectar
- Juice of 1/2 small lemon
- Olive oil or flaxseed oil to reach consistency
- 1/2 round feta
Preheat the oven to 200C
Lay out baby tomatoes on a baking dish and drizzle with olive oil or coconut oil
Pop in the oven and cook until juicy and soft.
While these are in the oven, make the pesto: Blend all ingredients together, adding the oil until you have reached a desired consistency.
Cook pasta according to cooking instructions.
Once pasta is cooked and drained of all water, add back to the pot and mix in your pesto, however much suits your taste!
Spoon into dishes, top with roasted cherry tomatoes and season with salt and pepper.
Drue Frost grew up with a passion for health, food and fitness. She is currently studying a BSc(Honours) Nutritional Science degree at a University in the UK. The plan is to top this off with a practice diploma, giving her the expertise to practice Nutritional Therapy. Her aim is to help educate people about the importance of nutrition for optimal health.
For deliciously good for you recipes check out her blog, Finding Frost.