Ingredients Jump to Instructions ↓

  1. 25 g pasta (dried 1/2 cup) 125 g chickpeas (rinsced and drained) 125 g corn kernels (rinsed and drained) 1 lebanese cucumber (small chopped) 1/4 red capsicum (chopped) 1 tablespoon pesto sauce (tomato) 1 tablespoon parsley (chopped fresh) fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a small saucepan of boiling water following the packet directions and then drain and rinse under cold water and then drain well and transfer to an airtight container.

  2. Add chickpeas, corn, cucumber, capsicum, pesto and parsley to the pasta and season with pepper and toss the combine. ?


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