Nevertheless, I got the Healthy cooking books and I am separating already the recipes I'm interested in.
The first one is this salad one.
|Image source: taste.com.au|
Pasta Salad with lentils, pesto & beans
Source: Coles | Taste Healthy meals cook book - Page 04
Serves: 04 | Prep: 10 mins | cooking: 15 mins
250g baby tomato medley mix, halved
200g Barilla gluten free penne
200g green beans, trimmed, sliced
400g can brown lentils, rinsed, drained
25g (1/3 cup) shaved parmesan or vegetarian hard cheese
60g (1/4 cup) basil pesto
1/3 cup small fresh basil leaves
- Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
- Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
- Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.