Lemony Pesto Pasta with Vegetables
Ingredients
- 1 portion your fave pasta
- 1/3 cup cooked chickpeas
- 1/3 cup frozen peas
- 2 kale leaves, chopped
- 1 large scoop pesto
- 1 tbsp lemon zest
Preparation
Cook pasta as per packet instructions and drain, then set aside.
Add chickpeas, peas, and chopped kale to a pan and steam sauté on medium heat for 3-5 minutes until peas are cooked, using a lid to decrease cooking time.
Add pesto, pasta, and half the lemon zest; cook for another minute while stirring everything together.
Serve in a large bowl with the remaining lemon zest sprinkled over.
