CARROT AND ZUCCHINI TAGLIATELLE WITH CHICKPEA AND SUNFLOWER SEEDS PESTO


Let’s have pasta but without the actual pasta - tagliatelle made of fresh veggies served with a pesto. It’s a perfect solution for a quick and easy lunch that you can take to work. It’s rich in vitamins and vegan protein.





Ingredients:

1 small zucchini
1 carrot
5 tbsp canned chickpea/ cooked chickpea
2 tbsp finely chopped fresh parsley
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp water
2 tbsp of sunflower seeds
salt
1/2 tsp dried garlic



Instructions:

Cut zucchini and carrots into long ribbons using the vegetable peeler. 


In a pot, boil water and add the veggie ribbons. Cook for about 3 minutes then rinse the ribbons and place them in cold water.


Put sunflowers seeds, chickpea and parsley leaves into the blender. Add lemon juice, olive oil and water. Season with some salt and garlic. 


Blend until you get smooth mixture. Pour over carrot and zucchini tagliatelle. Serve with rice and fresh veggies.



















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