Informations supplémentaires
30 min.
|
731 kcal
|
easy
|
|
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