• 270g lentils Lentils, green, boiled
• 270g gluten-free pasta Gluten-free Pasta, boiled
• 80g courgette Courgette
• 80g asparagus Asparagus
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and asparagus, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the courgette and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta first, then the veg and green lentil, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

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