|15 min||20 min||4|
|2 cup||Pasta, gluten free, dry|
|2 medium pepper(s)||Red bell pepper (chopped)|
|2 cup||Spinach (loosely packed, for pesto)|
|1 tbsp||Extra virgin olive oil|
|1 whole lemon(s)||Lemon juice (for pesto)|
|1/4 cup||Extra virgin olive oil (for pesto)|
|1 clove(s)||Garlic (for pesto)|
|1 cup||Basil, fresh (for pesto)|
|1/2 cup hulled||Hemp seeds, shelled (for pesto)|
|1 pinch||Sea salt (for pesto)|
1. Preheat oven to 350 degrees F. Spread peppers on to a greased or parchment lined baking sheet and drizzle with olive oil. Bake for 15-20 minutes and then set aside.
2. In a food processor, combine all pesto ingredients and blend until desired consistency.
3. Boil a large pot of lightly salted water. Add pasta and bring to a boil. Cook al dente. Once cooked, rinse in cold water.
4. In a large salad bowl, combine peppers, pesto and pasta. Refrigerate until chilled, approximately 2 hours.
are an excellent source of vitamin C!
is an excellent source of vitamin K, vitamin C and folic acid!