Orecchiette with miso-pesto

Dinner for 4 people

MISO PESTO:

4 handfuls of spinal leaves

2 handfuls of coriander leaves

3 tbsp of light miso-paste

1 clove or garlic

80 ml of rapeseed oil

40 ml cold water

1 tips toasted sesame oil

2 organic limes (finely grade the peel and juice)

OTHER INGREDIENTS:

500 g Orecchiette

200 g cooked chickpeas

Garnish: black sesame seeds and fresh coriander leaves

1. Mix all the ingredients for the pesto together in a blender.
2. Cook the Orecchiette according to the packaging instructions al dente.
3. Before draining the Orecchiette, add the chickpeas for 30 seconds to allow them to heat through.
4. Drain the Orecchiette and chickpeas.
5. Mix the pesto under the Orecchiette and chickpeas.
6. For serving add a sprinkle of black sesame seeds and a few leaves of fresh coriander: BON APPÉTIT!