Lemon Basil Pesto Salad

Lemon Basil Pesto Salad

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4

Ingredients


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)

Instructions


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.

 

Nutrition Facts

Per Portion

Calories 453
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 267 mg
Potassium 254 mg
Total Carbohydrate 36 g
Dietary Fiber 5.6 g
Sugars 3.5 g
Protein 14.3 g

Dietary servings

Per Portion


Grain 1.5
Meat Alternative 0.7
Vegetables 1.2

Energy sources


Pygal32%454.1628587709411148.0965579203248455%329.7114560147677266.910533608403713%346.1038753497377114.061040075289632%55%13%CarbohydratesFatProtein

Notes:

Bell Peppers

are an excellent source of vitamin C!

Spinach

is an excellent source of vitamin K, vitamin C and folic acid!

Recipe from:
Main
Salad
Side
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