Wholegrain Pasta with Kale Pesto

by Tereza Poljanic

A healthfully green pasta dish from one of our favourite foodies Tereza Poljanic.



  • 200g wholegrain spaghetti
  • 2 cups snow peas
  • 2 cups rocket
  • 1 garlic clove

Kale pesto

  • A handful of fresh basil
  • 1/3 cup Chantal pumpkin seeds or sunflower seeds
  • Salt and pepper to taste
  • 1 bunch of kale
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan
  • 1 tbsp Chantal apple cider vinegar
  • 1 handful pinenuts


1. Cook spaghetti as per cooking instructions. We add ours to a pot of boiling water for 8-12 minutes, or until al dente.

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.

3. Blend until smooth.

4. Drain the pasta and reserve 2 tbsp of pasta water.

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

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

Note: for a vegan option, you can replace the parmesan with the same quantity of nutritional yeast.

Serving Suggestions

​Serve as is, or top with crumbled goats cheese.

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