This gluten-free and vegan pasta salad is a quick fix recipe, perfect hot or cold.
With a tasty mix of pistachio pesto, cherry tomatoes, and fava beans, each bowl makes a delicious and balanced meal.
Cook the beans in boiling water for 3 min, then drain and add them to a skillet. Sauté with 1 tbsp of oil, 1 crushed garlic, and chilli flakes.
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Meanwhile, put basil, pistachios, lemon juice, 1 tbsp of oil, and 1 garlic in the mortar or food processor. Then, crush the ingredients with the pestle, or blitz them.
Cook the pasta according to packet instructions. Then, drain it and rinse it under cold water so that it won't keep cooking and get soggy.
Finally, toss the pasta with the pesto, halved tomatoes, and olives. Season with salt and pepper, and garnish with fresh basil.
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