Corn, Chickpea and Tomato Farfalle

Informations supplémentaires

30 min. | 731 kcal | easy | Even better the next day, Family, Vegetarian, Needs a food processor | Printable version

1. Setup Bring a pot of salted water to a boil. Cut the kernels from the ear of corn. Cut the tomatoes in 2. Roughly chop the kale. Drain and rinse the chickpeas.

2. Cook the pasta Add the kale to the pot of boiling water. Cook for 1 minute. Remove with tongs and put in a colander. Rinse with cold water then squeeze out all the water. Set the kale aside. Add the pasta to the pot of water and cook for 10-12 minutes until tender. Drain.

3. Cook the corn Heat a drizzle of oil in a large pan on medium high. Cook the chickpeas and corn for 4-5 minutes. Add the tomatoes and cook for 3-4 minutes. Add salt and pepper.

4. Make the pesto Put the kale in a food processor with the basil, garlic to taste, the juice of half a lemon and 1/2 ^2P | 2/3 ^3P cup of oil. Reduce everything into a pesto. Add salt and pepper to taste. Add more oil if needed.

5. Add the pasta Add the cooked pasta and pesto to the pan with the chickpeas. Mix and cook for 1 minute.

6. Plate your dish Serve the pasta and garnish with the hemp seeds and lemon juice to taste. Bon appétit!

180gFarfalle

200gCherry Tomatoes

200mlChickpeas

1unitCorn Cob(s)

2unitBasil

60gKale

20gHemp Seeds

0.5unitLemon

2unitGarlic Clove(s)

What you need pan, pot, strainer, tongs, food processor

731 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 104g

35%

fat 25g

38%

cholesterol 0mg

fiber 12g

48%

protein 26g

saturated 3g

15%

sodium 174mg

sugar 13g

trans 0g