Pesto Pasta

A very green but simple gluten free dinner recipe to celebrate the start of Coeliac Awareness week 2017 

Ingredients

250g Buckwheat and flaxseed pasta
80g tenderstem broccoli
80g green beans
1 tbsp pumpkin seeds
handful of rocket
homemade green pesto (garlic and basil) 

Method 

  • Place the Buckwheat and flaxseed pasta, green beans and broccoli to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum.

  • Drain well, flash under cold water for a few seconds to stop cooking. Set aside.

  • toss the pasta in green pesto 

  • sprinkle with pumpkin seeds 

  • and garnish with rocket