Kale pesto pasta recipe

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  • Vegetarian
serves: 2
Skill: easy
Prep: 10 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 613 kCal 31%
Fat 31g 44%
  -  Saturates 7g 35%
Carbohydrates 60g 31%
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  • Kale pesto pasta is a very healthy midweek supper. We’ve used glorious superfoods kale and broccoli in our pesto to take it to healthier heights. Pesto pasta doesn’t have to be a boring dish, no matter how good it is for you! We love broccoli and the flavours it brings to this pesto party. You can use this as a base kale pesto pasta and add any of your favourite vegetables to the mix: mixed roasted veg, sliced cherry tomatoes, roasted carrot batons – whatever takes your fancy.

    Ingredients

    • ¼ head of broccoli florets
    • 150g Gemelli pasta
    • 100g kale
    • 1 clove of garlic, crushed
    • 30g Parmesan, grated, plus extra for serving
    • 30g cashews, toasted
    • 1 large bunch basil
    • ½ lemon, juiced, plus the zest for topping
    • 3tbsp olive oil

    Method

    • Bring a pan of salted water to the boil. Lightly blanch the broccoli for a few minutes then remove and set aside to cool. Cook the Gemelli in the water according to packet instructions.

    • Tear the stems out of the kale and discard, add the leaves to the pasta pan for 4-5 minutes. Carefully remove and transfer the leaves to a food processor. Blend for 1-2 minutes until smooth. Add the garlic, cooked broccoli, Parmesan, cashew nuts and basil to the blender, and pulse until you get a paste. You might need to scrape down the sides as you go. Add the juice of half a lemon and olive oil, blend again and season to taste.

    • When the Gemelli is cooked, drain and return to the pan. Stir through your kale pesto and serve with a grating of Parmesan and lemon zest.

    Top tip for making Kale pesto pasta

    The nuts in this recipe can be replaced with sunflower seeds, and if you’d like a vegan version try out a vegan Parmesan cheese, or omit it altogether.

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