meet your daily protein intake with this plant-based pasta salad

In a world where vegan nutrition has never been trendier, the transition from animal protein to plant-based protein has never been easier. With 5 key ingredients and zero heating required, this recipe packs a protein-filled punch and makes a delicious spring dish.

SOURCES OF PLANT-BASED PROTEIN
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Edamame - 18 grams of protein per cup

• Soybeans are a whole protein source, providing all of the essential amino acids that also come from animal protein.

Chickpeas - 2.4 grams of protein per tablespoon or 13 grams of protein per pasta serving

• The protein and fiber in chickpeas work synergistically to create the feeling of fullness by slowing down digestion.

Peas - 8 grams of protein per cup

• Peas are high in polyphenol antioxidants, flavonols, carotenoids and vitamin A.

Pistachios - 25 grams of protein per cup

• Studies show American-grown pistachios contain high levels of melatonin, which promotes sleep. 

Spinach - 3 grams of protein per cup

• The abundance of vitamin K in spinach contributes to bone health and density. 

PEA PESTO PASTA SALAD

Ingredients:

• Trader Joe's kale & cashew pesto (at least 3/4 of container, if not all)
• 1 box of chickpea pasta - rotini, fusilli, or casarecce (lentil pasta also works)
• 1/2 cup of fresh basil leaves
• 1/4 cup of raw pistachios 
• 3-4 handfuls of organic baby spinach 
• 1/2 bag of frozen organic peas, defrosted
• 1/4 bag of frozen edamame, defrosted
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Bring pot of water to boil and cook chickpea pasta for approximately 15 minutes, stirring frequently. Once cooked to preferred softness, drain pasta and let cool. 
2. After pasta is at room temperature or cooler, add in the peas, edamame, spinach, basil leaves, pistachios and desired amount of pesto sauce. Drizzle olive oil while continuing to thoroughly mix all ingredients. 
3. Cover and let cool in refrigerator, and enjoy after one hour or so.

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