Happy Saturday! I’ve been busy working on my new website but i had to stop and post this AMAZING 3 INGREDIENT RECIPE!
I have no idea if this is a new ingredient, but it’s new to me: @traderjoes Vegan Kale, Cashew & Basil Pesto. I’m borderline obsessed with adding pesto to @eatbanza so I had to check out a #dairyfree version for my GI friends out there. And it is delicious! AND HUSBAND APPROVED!
Directions: Bowl @eatbanza shells per instructions. Preheat oven to 425 degrees. Toss chickpeas is some type of seasoning (I used @traderjoes Chili Lime but you could just use salt & pepper). Line pan with parchment paper. Roast for 15 minutes. Once pasta is done (about 10 minutes), mix with pesto. Garnish with chickpeas and voila!
For my low FODMAP friends, @eatbanza is approved if you keep it to one cup. Pesto is super easy to make, so I would use the kale/basil etc but just sub in pine nuts and omit garlic.
Gluten-free or dairy-free? This dish meets all your needs