Wholegrain Pasta With Kale Pesto
Pesto can actually be made with any leafy greens. This recipe uses kale and pumpkin seeds for a unique and tasty pesto. Use Nutritional yeast instead of parmesan for a vegan option.
Ingredients
- Pasta
200g wholegrain spaghetti - 2 cups snow peas
- 2 cups rocket
- Kale pesto
- Handful of fresh basil (optional)
- 1 bunch kale
- 1 garlic clove
- 1/3 cup Chantal Organics Pumpkin Seeds
- Salt and pepper to taste
- 1⁄2 cup Chantal Organics Extra Virgin Olive Oil
- 1/3 cup freshly grated parmesan, nutritional yeast or vegan cheese
- 1 tbsp Chantal Organics Apple Cider Vinegar
- 1 handful pine nuts
instructions
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Step 1.
Cook spaghetti as per cooking instructions. We add ours to a pot of boiling water for 8-12 minutes, or until al dente.
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Step 2.
Meanwhile make the pesto. Toast the pumpkin seeds in a pan until they start popping. Then put them into a food processor with kale, garlic, salt and pepper, olive oil, parmesan, basil and apple cider vinegar.
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Step 3.
Blend until smooth.
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Step 4.
Drain the pasta and reserve 2 tbsp of pasta water.
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Step 5.
Mix reserved water with pesto then stir into the cooked pasta.
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Step 6.
Lastly, add fresh rocket, snow peas and sprinkle with toasted pine nuts.
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Serving suggestion
Serve as is, or top with crumbled goats cheese.
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Chantal Organics Products used
