Two words... Pesto, Pasta.
Fresh, tasty and so damn easy. This Protein Pasta recipe is about as good as it gets and is something the whole family will love. We make it with fresh pesto as our basil plant grows in abundance, and it's always better than store-bought but only for those with the additional time available.
Sorry basil pesto, but the star of the show is our Protein Pasta 'Powered by Crickets'. Our revolutionary Protein Pasta is made with 10% Cricket Flour. All you have to do is plop it in a pot of boiling water with some salt, and voilà - high protein pasta, with all the benefits Cricket Flour, ready on your plate. All you have to do is pair it with your favourite recipes, and we have even taken the hard work out of that by giving you our precious, tasty recipes that we have been cooking for years!
Right, back to pesto pasta! Now, this is not your ordinary pesto pasta, we've taken things up a notch by adding some sautéed courgette ribbons and baby spinach. The extra greens really make this meal nice and balanced and one can never get enough in-season green vege!
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250g Tomorrow Foods Protein Pasta
3 tbsp fresh or store-bought pesto
1 courgette, ribboned
1 cup baby spinach
1 tsp olive oil
1. Cook Protein Pasta as per package directions. Drain, and reserve some pasta water.
2. To make courgette ribbons, use a vegetable peeler and repeatedly peel courgette lengthwise to create long strips. Heat olive oil in a medium pan and lightly brown the courgette, remove from heat.
3. Once pasta is cooked and drained add to the pan with courgette. Add pesto and spinach, mixing until spinach is wilted. Add a little pasta water to loosen if required. Season to taste and serve. Garnish with a sprig of basil and parmesan flakes.
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