Gremolata is a fresh Italian herb sauce, this time with a ZENB twist. This is a flavour packed pasta dish which tastes incredible hot or cold.  

• 1/4 Box (85 grams) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
• 50g walnuts
• 1 clove garlic
• 15g parsley
• 15g spinach
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 lemon zest only
• 2 tablespoons nutritional yeast
• ½ teaspoon chilli flakes
• Salt and freshly ground back pepper

INSTRUCTIONS

Preheat your oven to 180c. Cook ZENB Fusilli Pasta as directed on the box. Once cooked drain and set aside. 

Place the walnuts and garlic cloves on a small baking tray and roast them for 15 minutes, until the garlic is soft and walnuts are golden.

Place the toasted walnut in a food processor with the spinach, parley, nutritional yeast, lemon zest and chilli. Process into a course flour so the herbs and nuts are evenly broken down.

Dream in the red wine vinegar and olive oil so you have well combined mixture and season with salt and pepper.

Mix the pasta with the gremolata and eat cold or warm through in a saucepan.

The dressed salad will keep for three days in a sealed container in the fridge.