Courgette, Pea and Basil Pasta

I want a quick and easy, filling lunch to take to work that I can eat hot (when it's miserable outside) or cold (out in the sunshine). So I opted for a modified version of my Simple Courgette Pasta, adding pesto (for flavour), peas and basil for freshness, and mixed seeds for texture. It's a great vegetarian lunch that can be made vegan with vegan pesto which is filling enough to use as energy before my SpinFit classes, but not stodgy to make me fall asleep at my desk. 

The addition of the peas and the basil give the pasta a summery flavour and added textures in your mouth. I've also been experimenting a lot with mixed seeds as they can be added to a variety of dishes from salads to curries and cereal. I also find that they give me plenty of energy during the day which is something I need, and because of that they're great food as you can eat a smaller portion without sacrificing your energy. 

I whipped up a large batch of this pasta at the end of the week with my leftover veggies so it served as dinner and lunch for two. :)

Ingredients
2 Courgettes, washed and thinly sliced
2 tbsp mixed Seeds
handful of podded Summer Peas
1 Lemon, Juice only
handful of Basil leaves
1 cup of Pasta
1 tbsp Pesto
Olive Oil
Salt & Pepper


Recipe
Cook the pasta according to the packet instructions. While that's cooking pre-heat a grill. Lay your courgette slices on a baking tray, drizzle with olive oil, salt, pepper, and lemon juice and grill under the oven for 6 minutes. Turn or toss the courgette slices and grill on the other side for a further 5 minutes. If it looks dry add some more oil and lemon juice.

When the pasta is cooked, return it to the pan and add the pesto, keep the heat on while you mix the pesto through the pasta. Add the basil leaves and cooked courgette slices mixing again to incorporate all the flavours. Finally toss in the raw peas and give it a final mix. Spoon onto a plate and scatter mixed seeds over the top.