I love pesto! I grow Thai basil from seed and purchase large leaf Italian basil plants from Trader Joes. They both grow abundantly and provide me with basil throughout late spring, summer and early fall. As it gets hotter and they grow taller, I can’t use the woody stems and only use the leaves. So adding peas helps boost volume, fiber and cuts down on the cost of meal per serving since pesto ingredients are expensive.
Recently I’ve been into bean pastas. Banza (eatbanza.com) shipped me some samples and I LOVE it! The texture is delicious –just be sure NOT to over cook it. In just 2 oz it provides 14 grams of protein and 8 grams of fiber. Because I count grams of protein per meal/day I’m always searching for new foods to help meet my nutrition needs for exercise and weight lifting. This pasta is gluten free and so is this tasty pesto.
Ingredients for pesto:
Nutrition Facts for pesto, makes 6 servings:
Directions for pesto and meal:
Nutrition Facts per meal with pesto, 2 ounces of Banza Chickpea Penne Pasta and ½ cup chopped tomatoes
Calories 475, Fat 26.5g, Carbohydrate 48g, Dietary Fiber 13g, Protein 21g
Nutrition Facts per meal with pesto, 3.5 ounces of Banza Chickpea Penne Pasta and ½ cup chopped tomatoes
Calories 625, Fat 29g, Carbohydrate 72g, Dietary Fiber 18g, Protein 32g
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