Pasta with Brazil Nut Mint Pesto
Chickpea pasta with brazil nut mint pesto and roasted veggies
Did you know? Brazil nuts are the number one food source of Selenium and are a protein rich superfood. Selenium levels have already been shown to positively impact survival rate of Covid-19. (1)
Ingredients:
1 package of Banza chickpea pasta (cavatappi is my favorite)
1 medium organic zucchini
1 cup of organic cherry tomatoes
1 tsp avocado oil
For the pesto:
1 garlic clove
1 organic lemon
1/2 cup of organic fresh mint
2 cups of organic spinach
1/2 cup of Brazil nuts
3 Tbsp extra virgin olive oil
Directions:
Cut zucchini in half and slice into 1/4in slices. Add zucchini and whole cherry tomatoes to a rimmed cookie sheet. TIP: I add the veggies in a pile in the middle of the pan and then pour avocado oil over top, stir with my hands and spread out (to save a dish). Add salt and pepper. Roast at 400 for 13-15min.
Boil water for pasta and cook according to directions.
In a food processor, add garlic, mint, spinach, the juice of one lemon and Brazil nuts. Pulse until combined and then slowly add olive oil and pulse until smooth. Salt and pepper to taste.
Once pasta is done, strain it and toss in pesto and roasted veggies. Grate some lemon zest over top if you’re feeling fancy!
Enjoy! Connect with me on Instagram @yourtruepeace or join my Facebook group Your True Peace for even more food ideas and all of the positive vibes!
With love, Amanda