An unusual but super-light and super-nutritious blend of flavours, this spirulina pesto pasta with tomatoes and green beans is the ultimate on-the-go healthy lunch.
Nutrients per serving:
- 50g pine nuts * very lightly toasted
- 70g nutritional yeast *
- 3 handfuls fresh basil
- 1 clove garlic, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp spirulina powder *
- 1 lemon, juiced
- Sea salt
- Ground black pepper
- 250g pasta (tagliatelle or farfalle are good choices)
- 250g fresh green beans
- 50g parmesan cheese (optional)
- 8 cherry tomatoes
* Available at Holland & Barrett
Make the spirulina pesto by blending the garlic and basil using a food processor or blender. Then add the pine nuts and olive oil before blending further.
Put this mixture into a jar before adding the juiced lemon, yeast and spirulina powder. Mix well and season with salt and pepper to taste.
Next, fill two pans of water and bring them to the boil. Fill one with your choice of pasta and boil for approximately 10 mins, until the pasta is soft (time will vary somewhat depending on your choice of pasta).
Line up the green beans and chop off the stalks before dicing, then place them in the second boiling pan. Leave them to boil for 6 minutes before draining and putting to one side.
While your pasta and beans are on the boil, quarter your cherry tomatoes. Once the pasta is cooked, drain and place into a large bowl (or container if packing into a lunch box or eating on the go). Stir in a generous helping of your spirulina pesto mix.
Throw in your tomatoes and green beans before grating a small helping of parmesan on top.
Alternatively, there are plenty of ready-to-eat spirulina products available to buy, such as cereal bars and energy balls which combine spirulina with ginseng.