This a quick, easy and delicious recipe. Loaded with antioxidants and a great vegetarian gluten free option with good amount of protein. Watch video to learn more about superfood pichuberries and Banza pasta
Serves: 6 Serving Size: 1 cup
1 box of Banza pasta, cooked
2 tablespoons canola oil
1 cup pichuberries, sliced in half
1 cup cherry tomatoes, sliced in half
½ cup Parmesan cheese, shredded
¼ cup basil, chiffonade
½ teaspoon salt
¼ teaspoon black pepper
- In a medium sized pot, bring 3-4 cups of water to a boil on high heat. Add the box of Banza pasta and cook for 5-8 minutes, or until it reaches a desired texture. Drain and set aside in a large mixing bowl.
- Heat up a large sauté pan on medium high heat. Add the oil and heat up for about one minute.
- Add the pichuberry and tomato slices. Stir and cook for 1-2 minutes. Remove from the heat.
- Add the pichuberry and tomato mixture to the large bowl with the pasta. Add the parmesan cheese, basil, salt and pepper and mix around. Serve with additional parmesan cheese if desired.