Ingredients

Nut-free Pesto

• 70g fresh basil - 35
• 40g parmesan cheese – 20
• 40g olive oil - 5
• 9g raw garlic - 1
• 15g lemon juice
• Sprinkle of black pepper

Bean, Pesto Pasta Salad
• 170g dried, white raw pasta
• 170g dried, wholemeal raw pasta
• 840g canned mixed beans (drained)
• 170g cherry tomatoes
• 10g fresh basil
• 118g raw, red onion
• 121g peppers
• 120g sweetcorn kernels canned in water, drained
• Nut-free Pesto

Method

1. To make the nut-free pesto, place the garlic and basil in a food processor or blender and pulse several times until everything is roughly chopped.
2. Add the oil and pepper and process until everything is well blended. If it is very thick, add a bit more olive oil.
3. Add the cheese and pulse until blended in.
4. Bring a large pot of water to the boil. Cook the pasta according to package directions. Drain and rinse the pasta. Transfer the pasta to a large bowl.
5. Add the pesto to the pasta and stir until the pasta is well coated. Gently stir in the mixed beans, tomatoes, red onion, peppers and sweetcorn. Season with black pepper.
6. Garnish with fresh basil.

The bean, pesto salad can be kept in the fridge for 2 days and used for other meals.

Tips

Complete the lunchbox with:
- Low Fat Yoghurt
- 2 Small tangerines
- Bottle of water