100% Brown Rice Penne with Spring pea pesto

Procedure

Cut up the cherry tomatoes, basil and garlic.
Lightly fry in a pan with extra virgin olive oil.
Blanch the new potatoes in salted water for 5 minutes, cook and drain the penne when al dente (7-9 minutes).
Toss the pasta in the pan with the previously prepared ingredients.
Arrange the pasta on the plate, over the spring pea pesto.
Garnish with yellow courgette, green beans and pumpkin seeds.