Great method to waste a single ingredient. This is a fantastic Pasta salad with lentils, pesto & beans plus one among my favorites. If you're concerned regarding the nutritional value of some of these dishes, then don't be. However it can be reduced in calories, if you aren't finding much nutritional value from itwon't sustain you, and you'll only wind up hungry once more and eating more calories than you otherwise would need. Nutrition facts tags tell you exactly what's from the foods you eat. This helps you determine when you are in possession of a healthy and balanced diet. Just about every recipe we share must have an ingredient tag. Some recipes also provide nutritional fact details. The component label lists the amount inside the area under. They are listed per serving and as a proportion of the daily value.

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How to make Pasta salad with lentils, pesto & beans

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 250g baby tomato medley mix, halved
  • 200g Barilla gluten free penne
  • 200g green beans, trimmed, sliced
  • 400g can brown lentils, rinsed, drained
  • 25g (1/3 cup) shaved parmesan or vegetarian hard cheese
  • 60g (1/4 cup) basil pesto
  • 1/3 cup small fresh basil leaves

Method

  • Step 1 Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
  • Step 3 Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.