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Brown Rice Pasta with Chickpeas, Sundried Tomatoes,
Swiss Chard and Hemp Seed Pesto
Ingredients:
1 box of brown rice pasta
2 tbsp olive oil
2 cloves of garlic
1 can of chickpeas
1 cup of chopped Sundried tomatoes (presoaked
for 30 minutes)
3 cups of chopped spinach
Salt and pepper to taste
Hemp Seed Pesto:
2 Cups Basil
1/2-Cup Walnuts
2 Cloves Garlic
1/2-Cup Extra Virgin Olive Oil
1/2 Lemon, juiced
1/2-Cup Hemp Seeds
Salt to taste
Directions:
In a large pot, boil water. Add pasta and cook for 8-10 minutes.
Meanwhile, in a food processor add all the ingredients for the hemp seed pesto and blend until
smooth.
In a large non-stick pan, warm the olive oil over low heat. Add the garlic and stir until slightly brown
and fragrant. Add chickpeas, Sundried tomatoes and Swiss chard. Cook until chard is slightly
wilted.
Strain pasta and put in a large bowl. Toss in pesto, chickpeas, Sundried tomatoes and Swiss chard.
Serve warm or cold
Need more recipe ideas? Check out the Eating for Energy E-Cookbook...