* 250g dried pasta of choice * 1 can chickpeas, drained and rinsed * 1 cup rocket/arugula * 250g cherry tomatoes, halved * 1 can corn, rinsed, drained and pan fried until golden and slightly charred * 1 small red onion, diced * 1 red capsicum, diced
**Pesto**
* Handful fresh basil (add as much or as little as you’d like! It honestly still tastes great) * 1 packed cup sundried tomatoes * 1/4 cup cashews or pine nuts * 2 cloves garlic * 1.5 tbsp lemon juice * Oil from the jar of sundried tomatoes (Start with 1/3 then use more as needed) * Salt & pepper, to taste
###Instructions
1. Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside. 2. In the meantime, add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down. 3. With the motor still running, begin to pour in your oil in a thin stream. Start with 1/3 cup and increase to 1/2 or more if needed until you reach desired consistency. 4. To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated. 5. Season to taste if necessary and serve! This is meant to be enjoyed cold/as is but if preferred you can heat it up too.
2 Comments
###Ingredients
* 250g dried pasta of choice
* 1 can chickpeas, drained and rinsed
* 1 cup rocket/arugula
* 250g cherry tomatoes, halved
* 1 can corn, rinsed, drained and pan fried until golden and slightly charred
* 1 small red onion, diced
* 1 red capsicum, diced
**Pesto**
* Handful fresh basil (add as much or as little as you’d like! It honestly still tastes great)
* 1 packed cup sundried tomatoes
* 1/4 cup cashews or pine nuts
* 2 cloves garlic
* 1.5 tbsp lemon juice
* Oil from the jar of sundried tomatoes (Start with 1/3 then use more as needed)
* Salt & pepper, to taste
###Instructions
1. Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside.
2. In the meantime, add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down.
3. With the motor still running, begin to pour in your oil in a thin stream. Start with 1/3 cup and increase to 1/2 or more if needed until you reach desired consistency.
4. To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated.
5. Season to taste if necessary and serve! This is meant to be enjoyed cold/as is but if preferred you can heat it up too.
[Source](https://www.instagram.com/reel/C6OV_LbvygY/)
pesto and corn (?)
Seems strange but looks good