Your children will open their lunchbox and find this colorful and yummy salad. And you know that it is full of healthy foods for them.
Pranzo con insalata di pasta di legumi (Italian)
Serves 4
(Save some for yourself today.)
8 ounce (225 g) organic chickpeas or lentil
penne or fusilli pasta
1/2 cup (65 g) each frozen and organic: corn and peas
1/4 cup (30 g) each: grated (diary-free) cheese and organic sunflower or pumpkin seeds (or mix them)
1 finely chopped organic red pepper
juice from 1 organic lemon
1/4 cup (60 ml) olive oil
2 Tbs. (30 g) chopped basil
microgreens* for garnish
1. Cook pasta as directed.
2. Drain and rinse with cold water.
3. Place in a bowl and set aside.
4. Place frozen corn and peas in a bowl.
5. Boil some water and pour over them to thaw.
6. Drain and mix them tiny the pasta alone with the red peppers.
7. Toss with lemon juice, oil, and cheese.
8. Top with the seeds and microgreens.
Add to the lunch (organic):
Add to the lunch (organic):
- blueberries, blackberries and sliced strawberries
- edamame
- juice
*types of microgreens (young vegetable greens about 1-3 inches/2,5-7,5 cm) tall:
- cauliflower, broccoli, cabbage, watercress, radish and arugula
- lettuce, endive, chicory and radicchio
- dill, carrot, fennel and celery
- garlic, onion, leek
- amaranth, quinoa Swiss chard, beet and spinach
- melon, cucumber and squash
