Whole wheat pasta with lupin and basil pesto

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Lupini beans80 g
• Basil10 g
• Cherry tomatoes100 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Lemon juiceto taste
• Saltto taste

Contains: gluten, lupin,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile rinse the lupin beans and pop them out of their skins by squeezing between your fingers; peel the garlic and keep half a clove.
3. Blend the lupins with the basil, olive oil, the half garlic clove, a little lemon juice, a pinch of salt and four tablespoons of water until creamy; add more water if it's too thick.
4. Wash the cherry tomatoes and halve them.
5. Drain the pasta, keeping a small ladle of the cooking water, dress it with the pesto, loosening if needed, and top with the tomatoes.