1 serving

Ingredients: 50 grams of penne (uncooked), 50 grams of butter beans (drained and rinsed), 20 grams of arugula, ½ zucchini (strings made with the spiral cutter).

For the pesto: 10 grams of fresh basil, 2 tablespoons of nutritional yeast, 1 clove of garlic, juice of ½-1 lemon, pinch of salt and pepper.

Topping: some finely ground cashew nuts.

Step 1

Cook the penne according to the package until al dente.

Step 2

Place the beans, zucchini strings and arugula in a large bowl and mix well.

Step 3

Add the pens when they have cooled and mix them into your zucchini pasta together with the beans.

Step 4

I used a food processor for the pesto. Add the basil, nutritional yeast and garlic. Turn on the food processor. When it is finely ground, add the lemon juice little by little. Season with some salt and pepper if necessary.

Step 5

You can now add the pesto to the salad. Stir well.

Step 6

You can now put the zucchini salad with penne in your boho tiffin container. Finish with some broken cashew nuts (or pumpkin, sunflower or pine nuts) if desired.