This vibrant green pasta salad is what meal prep dreams are made of. Full of nutrient-rich greens, healthy fats and fibre, this salad will keep you full and satisfied on these warm summer days. The anchovies in the green sauce add a delicious saltiness and a healthy dose of omega-3 fatty acids for brain and heart health. We recommend using a quinoa or pulse based pasta for added protein.
Ingredients
250g gluten free pasta shells or spirals 2 tbsp olive oil
1 large zucchini, finely sliced into rounds 1 cup green peas
2 large handfuls of rocket
2 green onions, chopped roughly 1/3 cup toasted pistachios
2 tbsp capers
80g soft goat’s cheese
Pistachio Green Sauce
1 bunch of parsley, roughly chopped Zest and juice of one lemon
1 green chilli, sliced
2 anchovies (optional)
1/3 cup pistachios 1/2 cup olive oil 1/3 cup water
Method
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Boil a large pot of salted water. Add pasta and cook per the package instructions. Strain and set aside in the fridge to cool.
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Add oil to a frypan over high heat. Sauté zucchini rounds for 10 minutes, stirring occasionally. Add the peas and sauté for a further 3 minutes or until soft.
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To make the sauce, add all ingredients and blitz until thick and smooth.
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Add pasta, zucchini, peas, rocket, green onions, pistachios, capers and green sauce to a large
bowl and mix until combined. Top with goat’s cheese. Enjoy!
Notes
This pasta salad will last up to 3 days in the fridge. To make this dish vegan/dairy free, substitute the goats cheese for cashew cheese and leave out the anchovies.
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