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Corn, Chickpea and Tomato Farfalle

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Corn, Chickpea and Tomato Farfalle

with kale and basil pesto and hemp seeds

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
7%
sugar 13g
trans 0g