Hi there!
This is exciting. My name is Kirstin. I am a blogger, nutrition student, and big-time foodie. I'm a huge advocate for nutrition education and being able to share knowledge as I learn more about health and nutrition. I love developing tasty recipes centered around fresh, seasonal food, and helping others with their journey towards living a healthier & happier life.
I thought I'd share one of my most popular recipes here on Steemit today as an introductory post. This recipe wasn’t exactly the most creative one that I’ve ever developed, but it is definitely one of my favourites. There is nothing like a classic bowl of pesto pasta, with the green goodness of basil, strong Italian cheese, and comforting pasta. This take on pesto pasta includes a whole lot of delicious extras, including olives, chickpeas, cherry tomatoes, baby spinach, and Buffalo mozzarella, and this actually makes it a very flavourful, and rather well-balanced meal. YUM!
Easy Pesto Pasta
Serves 2
Ingredients
2 cups cooked wholewheat / brown rice penne
2 Tbsp basil pesto
1/2-1 cup chickpeas, drained and rinsed
2 cups baby spinach / rocket leaves
1/2 cup cherry tomatoes, sliced
1/3 cup olives, sliced
1 large ball of Buffalo Mozzarella
Salt & pepper, to taste
Method
- Place a pot of water on the stove and bring to the boil. Prepare pasta according to packet instructions. Drain and set aside when al dente (cooked).
- Place the pasta back into the empty pot. Add the pesto, chickpeas, baby spinach, olives, and cherry tomatoes. Season with salt and pepper, and mix everything together well.
- Divide between two bowls. Tear the Buffalo Mozzarella apart and divide between the bowls.
