Chickpeafusilli & cricket with herbpesto and peas G, L

Ingredients:

1 packet of Tervens chickpeafusilli & cricket

Pesto:

fair 1 dl peeled, dry roasted whole almonds
4 dl herbs (Used my own micro-sprouts: basil, cress, arugula, blackmustard, watercress, fennel)
about 1,3 dl coldpressed rapeseed-oil
salt
black pepper

Green pod-plants:

about 2,5 dl frozen soybeans
about 2,5 dl frozen green beans
about 2,5 dl fresh sugar snap peas pod

Instructions:

1. Cook the pasta like said in the instructions.

2. Put all the pesto ingredients in blender. Start with 1 dl of oil then add gradually until pesto is right in texture.

3. I boiled water, seasoned it with salt and added fresh sugar snap peas. After a minute I added the soybeans and green peas. After few minutes I checked, that they were warm and poured the water out. Then I added them to a pestopasta and served the food decorated with sinapis. And I have to admit that cricketpasta was really good and foody. You should try this healthy protein bomb.

Recipe is Anne's handwriting, go check out her Maalaisbistro-blog from the link below.

Maalaisbistro - Makuja saaristosta