Protein Pesto Pasta Salad

Ingredience

For the pesto:

▫️ 150g broccoli, cooked

▫️ 50g frozen peas, cooked

▫️ A handful of fresh basil

▫️ 2 garlic cloves

▫️ 30g cottage cheese

30g parmesan or 2 tbsp nutritional yeast

▫️ 2 tbsp extra virgin olive oil

▫️ Salt and pepper to taste

For the pasta:

▫️ 200g pasta

▫️ 400g tin cannellini beans, drained

▫️ 150g cherry tomatoes, quartered

▫️ Rocket leaves

Pokyny

Cook the pasta according to packet instructions, then drain.

Make the pesto. Add the cooked broccoli, peas, basil, garlic, cottage cheese, parmesan (or nutritional yeast), olive oil, salt and pepper to a food processor. Blend for 1–2 minutes until a chunky paste forms. Then mix together with the rocket, tomatoes and pasta.