About the Recipe
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Ingredients
120g Fresh Rocket
1/2 Cucumber, sliced
1/2 Green capsicum
1 Cup Green Peas
1Cup fresh Basil
1/4 cup crushed walnuts
1Fresh Lemon
1 box of edamame pasta
Basil Pesto.
Preparation
Cook pasta as per packet instructions (enough for 4 serves)
Cook frozen peas as per packet instruction, drain set aside.
Thickly cut the cucumber into slices, and then into halves and finely slice the capsicum, roughly chop basil leaves.
Coat with basil pesto and let cool.
Mix in rocket, cucumber, basil, peas and capsicum.
Divide between 4 containers squeeze lemon, add salt and pepper and store in the fridge.
Top with a little goats cheese fetta or nutritional yeast.