Red lentil fusilli with chickpea pesto (Hungryroot)

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This is one of the recommended combinations. It's good. The chickpea pesto has a nice flavor.

70 grams red lentil fusilli (2.5 oz.)
50 grams chickpea pesto (4 tbsp.)

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I reduced the serving size of the fusilli from 85 grams (3.0 oz.) because it seemed like too much pasta before when I had it with meatless balls. But with just the pesto, it would probably be fine, in retrospect.

Boil for 3 minutes, drain, and toss with the pesto.

Serve!


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This page contains a single entry by Rick Kasguma published on July 23, 2019 12:31 PM.

What I ate: July 22, 2019 was the previous entry in this blog.

Shaved brussels salmon Thai peanut (Hungryroot) is the next entry in this blog.

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