Vegan Protein Pesto Pasta
Yields about 12 cups
Servings: 8 people
Calories: 530kcal
Ingredients
- 2 8.8 oz red lentil rotini pasta boxes, boiled and cooked
- 4 cups asparagus, cut into bite sized pieces
- 1/2 cup water
- 1 tbsp olive oil
- 2 cups vegan kale pesto, see recipe linked in notes
- 5.75 oz sliced manzanilla olives with pimentos, drained
- 1/2 - 1 tsp salt, dependent on taste
- 2 cups grape tomatoes, sliced in half
Instructions
- In a large pot, boil enough water to boil and fully cook the red lentil pasta.
- While the pasta boils, heat the asparagus, water, and oil in a pan. Once the water is lightly bubbling, cover the pan and let steam for 3-5 minutes or until your stalks are tender enough to eat.
- Drain the pasta and the asparagus, then toss in a large bowl with the pesto, olives, and salt.
- Let the dish sit and cool slightly, about 10 minutes, before gently adding the tomatoes.
Notes
Nutrients: 63g carb, 60g fat, 53g protein.