Lemon Basil Pesto Salad

Health Highlights

Ingredients

1 tbsp	Extra virgin olive oil
2 medium pepper(s)	Red bell pepper (chopped)
2 cup	Pasta, gluten free, dry
2 cup	Spinach (loosely packed, for pesto)
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)

Preheat oven to 350F (175C). Spread peppers onto a greased or parchment-lined baking sheet and drizzle with olive oil. Bake for 15-20 minutes and then set aside.
In a food processor, combine all pesto ingredients and blend until desired consistency.
Boil a large pot of lightly salted water. Add pasta and bring to a boil. Cook until al dente. Once cooked, rinse in cold water.
In a large salad bowl, combine peppers, pesto and pasta. Refrigerate until chilled, approximately 2 hours.

Nutrition Highlights

Calories 441

Calories from fat 250

Calories from saturated fat 23.1

Total Fat 27.8 g

Saturated Fat 2.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 12.4 g

Cholesterol 24.1 mg

Sodium 269 mg

Potassium 257 mg

Total Carbohydrate 36 g

Dietary Fiber 5.4 g

Sugars 3.5 g

Protein 14.2 g