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.
- 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
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.
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.