| Prep | Cook | Ready in | Servings | |
| 15 min | 20 min | 35 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.
| Grain | 1.5 |
| Meat Alternative | 0.7 |
| Vegetables | 1.2 |
Bell Peppers
are an excellent source of vitamin C!
Spinach
is an excellent source of vitamin K, vitamin C and folic acid!
