Name: Whole Wheat Penne with Avocado Pesto and Peas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups whole wheat penne; 1/2 cup avocado pesto (recipe follows); 1 cup frozen peas, thawed and warmed; 2 Tbsp. hemp seeds, for garnish (optional); 2 avocados; 1 .75-oz. package fresh basil leaves; 2/3 cup salted sunflower seed kernels; 3 cloves garlic, chopped; 1/2 lemon, juiced; 1/4 tsp. sea salt; A few twists of black pepper; 2 Tbsp. olive oil

Description

This 15-minute pasta dish is brimming with brain food and plenty of plant-based protein to curb cravings and build lean muscle. Finish it off with a sprinkle of hemp seeds for an extra boost of protein, healthy fat, and fiber.

Ingredients

Scale

2 cups whole wheat penne
1/2 cup avocado pesto (recipe follows)
1 cup frozen peas, thawed and warmed
2 Tbsp. hemp seeds, for garnish (optional)

Avocado Pesto

2 avocados
1 .75-oz. package fresh basil leaves
2/3 cup salted sunflower seed kernels
3 cloves garlic, chopped
1/2 lemon, juiced
1/4 tsp. sea salt
A few twists of black pepper
2 Tbsp. olive oil

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Instructions

Bring a pot of water to a boil. Add the penne and cook for 8 to 9 minutes, until al dente. Drain, rinse, and return the pasta to the pot.
Meanwhile, combine the avocado, basil, sunflower seed kernels, garlic, lemon juice, salt, and pepper in a food processor. As it runs, slowly stream in the olive oil. Scrape down the sides and continue to blend until all ingredients are combined. Adjust lemon juice, salt, and pepper to taste.
Add the avocado pesto and warmed peas to the cooked penne and stir to coat. Divide the pasta between two bowls and sprinkle with hemp seeds, if using. Serve warm.

Notes

Leftover pesto will keep in the fridge for two to three days. Press a piece of plastic wrap directly on the surface of the pesto to prevent browning.

Nutrition

Calories: 457
Fat: 17
Carbohydrates: 67
Protein: 18