Pesto, Green Bean and Lentil Pasta

Hey everyone, I love this pasta, I have even mentioned it before in my Food Ideas for Picnics post. I've been making this pasta for a few years now and I can't remember where I originally got the recipe from. But thank you to whoever it was, because I would live off this pasta if I could.

This pasta is great cold or hot, hence why I love to take it on picnics. As I try not to eat any animal products I use a vegan pesto. Depending on my mood sometimes I will make it from scratch but more often than not I get lazy and just use a packet. The one I have been using lately is IPasti Vegan Basil Pesto. IPasti is a reasonably new brand and I love them. Both there sauces and pasta are super yummy and vegan-friendly.

And for pasta, I usually use San Remo's Pulse Pasta range. There is 6 different types of pasta in the range. However, the thing I love about them compared to your traditional pasta is that they have more protein, more fibre and as an added bonus are gluten-free. This pasta is made from ingredients like lentils, peas, borlotti beans and chickpeas which all have great benefits for your body.

However feel free to use your normal pasta or pesto, if you prefer.


  • 250g of pasta

  • 200g of basil pesto

  • 200g of cherry tomatoes, halved

  • 200g of green beans, trimmed, sliced

  • 400g can brown lentils, rinsed, drained

  • 1/2 cup fresh basil leaves

  • 1 cup baby spinach leaves


  1. Preheat your oven to 160c fan forced

  2. Line a baking tray with baking paper, place the tomatoes, cut side up, on the tray

  3. Drizzle olive oil over then and roast for 15 minutes or until softened slightly. Set aside

  4. Meanwhile, cook the pasta in a large saucepan of boiling water. Follow the packet directions or until al dente, add the beans in the last two minutes of cooking.

  5. Transfer to a colander and drain well

  6. Transfer pasta and beans to a large bowl.

  7. Add the lentils, tomato, basil pesto, basil leaves and spinach leaves. Toss to combine

  8. Serve hot or cold

Another reason why I love this recipe is that you can freeze and just defrost it for a quick and easy weeknight meal when you don't want to cook.

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