PESTO PASTA SALAD

SERVES 2 | TAKES 30 MINUTES

  • Calories (Kcal): 657

    P: 35g

    C: 86g

    F: 19g

INGREDIENTS

  • 200g pulse pasta

  • 2 cups pumpkin, cubed

  • 2 cups rocket

  • 1 cup cherry tomatoes, chopped

  • 4 tbsp high protein pesto (recipe here)

  • 1 avocado, sliced/chopped

  • Salt & pepper

METHOD

  1. Place your chopped pumpkin on a lined baking tray and bake in the oven for 20-30 minutes at 175 degrees Celcius or until soft and golden. You can also cook this in the air fryer to reduce cooking time.

  2. Once the pumpkin is cooked, place the pasta in a pot of boiling water and cook according to packet instructions.

  3. While the pasta is cooking, chop your tomato and rocket ready for the salad.

  4. When the pasta is ready, strain the water and place the pasta back in the pot. Mix in the cooked pumpkin, chopped tomato, rocket, and high protein pesto sauce

  5. Serve and enjoy straight away or place in the fridge to cool for later or for meal preps! When you go to eat the dish, top with avocado to add a healthy source of fat.

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CREAMY HUMMUS PASTA SALAD