Corn, Chickpea and Tomato Farfalle

with kale and basil pesto and hemp seeds

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Bring a pot of salted water to a boil. Cut the kernels from the ear of corn. Cut the tomatoes in 2. Roughly chop the kale. Drain and rinse the chickpeas.

Step 2

2 Add the kale to the pot of boiling water. Cook for 1 minute. Remove with tongs and put in a colander. Rinse with cold water then squeeze out all the water. Set the kale aside. Add the pasta to the pot of water and cook for 10-12 minutes until tender. Drain.

Step 3

3 Heat a drizzle of oil in a large pan on medium high. Cook the chickpeas and corn for 4-5 minutes. Add the tomatoes and cook for 3-4 minutes. Add salt and pepper.

Step 4

4 Put the kale in a food processor with the basil, garlic to taste, the juice of half a lemon and 1/2 2P | 2/3 3P cup of oil. Reduce everything into a pesto. Add salt and pepper to taste. Add more oil if needed.

Step 5

5 Add the cooked pasta and pesto to the pan with the chickpeas. Mix and cook for 1 minute.

Step 6

6 Serve the pasta and garnish with the hemp seeds and lemon juice to taste. Bon appétit!