Green pasta salad with chick peas and YOGI TEA® Alkaline Herbs
Green pasta salad is the perfect meal for a sunny, spring afternoon.
Our recipe idea is a Green pasta salad with chickpeas and our YOGI TEA® Alkaline Herbs as a special ingredient. Our infusion adds a pleasant, light, harmonious and vibrant taste to this recipe. It's Vegan, Gluten free and so tasty! All you need is a few ingredients and ONLY 25 minutes out of your day.
Ingredients for 4 portions
Preparation time: 25 Minutes
• 2 tbsp pine kernels
• 500 g chick pea noodles
• 700 g courgette
• 2 onions
• 400 g cooked chick peas
• 4 tbsp olive oil
• 1 tsp salt
• 2 bags YOGI TEA® Alkaline Herbs
For the pesto
• 1 bunch parsley
• 1 handful mint leaves, fresh
• 4 tbsp olive oil
• 6 tbsp white wine vinegar
• 1 tsp salt
• 2 garlic cloves
Preparation
- Dry fry the pine kernels in a hot pan for 5 minutes, stirring regularly. Take out of the pan and set aside.
- Chop the courgette and onions into bite-size, rough chunks, add olive oil to a hot pan.
- Add the courgette, onions and chick peas, season with salt and the contents of the YOGI TEA® Alkaline Herbs teabag and fry for 15 minutes at a medium to high heat.
- Boil the chickpea noodles according to the packet instructions in plenty of salt water, then drain.
- Blend all ingredients to a fine texture for the pesto.
- Mix the pasta, vegetables and pesto together and sprinkle with pine kernels. Can be served warm or cold.
We would love to see how your recipes have turned out, so please tag us on your videos and photos on Instagram! @yogiteaeurope #yogitea #greenpastasalad
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