Recipe · Quick · Vegetarian option

Lentil pasta with pesto and peas

Name: Lentil pasta with pesto and peas
Yield: 1
Ingredients: 50g dried red lentil or chickpea pasta (or wholewheat penne for less protein); 40g frozen peas; 1 tbsp pesto (choose a vegetarian one if needed); 10g grated Italian-style hard cheese; Black pepper and a little lemon zest

A small bowl of pasta that does more. Red lentil pasta carries much more protein than standard pasta, and peas add a little more.

Proteinabout 18g per serving

Serves1

Time12 mins

A plate of penne pasta tossed in green pesto

Photo: Snappr / Pexels

Ingredients

50g dried red lentil or chickpea pasta (or wholewheat penne for less protein)
40g frozen peas
1 tbsp pesto (choose a vegetarian one if needed)
10g grated Italian-style hard cheese
Black pepper and a little lemon zest

Method

Cook the pasta following the pack, adding the peas for the last 2 minutes.
Drain, keeping a splash of the water.
Toss with the pesto and a little pasta water, then top with cheese, pepper and lemon zest.

Tip: Lentil pastas cook fast and can go soft, so start checking a minute before the pack time.

Protein figure is approximate, worked out from typical UK label values; brands vary, so check your packs. Protein contributes to the maintenance of muscle mass.

Handy kit

Digital kitchen scales 1g. View on Amazon (opens in a new tab)#ad / affiliate

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