Green pasta salad with chick peas and YOGI TEA® Alkaline Herbs

General, Recipes |

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.

Green pasta salad with chick peas & YOGI TEA® Alkaline Herbs

Green Pasta Salad Alkaline HerbsPreparation time: 25 minutes

Ingredients for 4 portions:

• 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

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.

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