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30 • minutes
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Wholegrain Pasta With Kale Pesto

5/5 (1)


  • Pasta
  • tick200g wholegrain spaghetti
  • tick2 cups snow peas
  • tick2 cups rocket
  • Kale pesto
  • tickHandful of fresh basil (optional)
  • tick1 bunch kale

  • tick1 garlic clove
  • tick1/3 cup Chantal Organics Pumpkin Seeds
  • tickSalt and pepper to taste
  • tick1⁄2 cup Chantal Organics Extra Virgin Olive Oil
  • tick1/3 cup freshly grated parmesan, nutritional yeast or vegan cheese
  • tick1 tbsp Chantal Organics Apple Cider Vinegar
  • tick1 handful pine nuts


  • 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.

  • 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.

  • Step 3.

    Blend until smooth.

  • Step 4.

    Drain the pasta and reserve 2 tbsp of pasta water.

  • Step 5.

    Mix reserved water with pesto then stir into the cooked pasta.

  • Step 6.

    Lastly, add fresh rocket, snow peas and sprinkle with toasted pine nuts.

  • Serving suggestion

    Serve as is, or top with crumbled goats cheese.

Chantal Organics Products used

Extra Virgin Olive Oil
Apple Cider Vinegar

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