This flavour-packed recipe by chef Lauren Lovatt is made with ZENB Fusilli Pasta is full of protein with pea pasta, green peas and chickpeas. A great salad for lunch on the go.

• 1/4 Box (85g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
• 100g frozen green peas
• 100g chickpeas
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon wholegrain mustard
• 100g crusty bread

INSTRUCTIONS

Cook ZENB Fusilli Pasta as directed on the box. Once cooked drain and set aside. Heat a frying pan with 1 tsp olive oil and add the peas to the pan.

Cook the peas for a couple of minutes until they are thawed then add the beans to the pan too and turn off the heat. Season the peas and beans with a pinch of salt. 

In a small bowl mix the remaining oil apple cider vinegar and mustard. Now mix the pasta, peas and beans and the mustard dressing together and place the dressed pasta into serving bowls to cool.

Blitz the bread into breadcrumbs and then lightly toast them in the frying pan to crisp them up. Serve the pasta salad cooled and sprinkled with the breadcrumbs. 

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