Whole wheat pasta with lupin basil pesto and cherry tomatoes

Ingredients

For 1 serving

• Whole wheat pasta60 g
• Lupini beans150 g
• Basil15 g
• Pine nuts5 g
• Garlic0.5 clove
• Cherry tomatoes120 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, lupin,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the wholewheat pasta for the time on the packet (usually 10–12 minutes), until al dente.
2. Meanwhile peel the lupins by squeezing them between your fingers; wash and dry the basil leaves.
3. In a blender jug blend the lupins, basil, pine nuts, garlic, oil and a small ladle of the pasta water until you have a creamy pesto; taste and add salt only if needed.
4. Wash the cherry tomatoes and cut them into wedges.
5. Drain the pasta, keeping a little water, toss it with the pesto (loosened with a splash of cooking water if too thick) and finish with the cherry tomatoes.