Kale Pesto Pasta

There’s something really appealing about making a pesto pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Kale Pesto Pasta

Servings: 4 people

Ingredients

• 400 g penne pasta
• 1 broccoli (head)
• 3 handfuls of kale
• 3 handfuls of spinach
• 3 garlic cloves
• 1/2 cups walnuts
• juice of a lemon
• 3 tbsp nutritonal yeast
• 2 handfuls of basil
• 2 tbsp olive oil
• pinch of salt
• pinch of pepper
• 2 handfuls of mixed green leaves
• handful of mixed seeds

Servings: 4 people Ingredients 400 g penne pasta 1 broccoli (head) 3 handfuls of kale 3 handfuls of spinach 3 garlic cloves 1/2 cups walnuts juice of a lemon 3 tbsp nutritonal yeast 2 handfuls of basil 2 tbsp olive oil pinch of salt pinch of pepper 2 handfuls of mixed green leaves handful of mixed seeds

Instructions

1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
2. Add the broccoli to the saucepan and cook for a further 5 minutes.
3. Drain the water from the saucepan, saving the water to use in the next step.
4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
6. To serve, sprinkle with mixed seeds.