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Pesto Pasta Meal Prep

Lunch time has never been so tasty!



  • Wash the garlic leaves and dry thoroughly. Dry roast the pumpkin seeds in a hot pan over a low-medium heat. Stir the seeds while roasting as they can burn easily. Place the seeds, wild garlic, 1 teaspoon garlic powder, 4 tbsp of lemon juice and some zest then salt, yeast, pepper and oil to a food processor and process until chopped small. Add the crushed chillies to taste and mix in.

  • Cook the pasta according to pack instructions, mix in the pesto, pine seeds and basil leaves.

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