Kale & Cashew Pesto Pasta
PREP 15 MIN•COOK 10 MIN
DF
EF
GF
VE
V
Number of servings
2
100g penne (or gluten free)
1 courgette (medium) halved & thinly sliced diagonally
1 tsp olive oil
Pesto
1⁄2 bunch of kale (400g bunch) shredded
1⁄2 cup (65g) raw cashews soaked in boiling water for 20 minutes or longer
1⁄4 cup (65ml) water
1 bunch of fresh basil (150g bunch) leaves picked
2 garlic cloves crushed
salt & pepper, to taste
To make the pesto, blanch kale in boiling water for 1 minute until wilted. Drain and transfer to a food processor. Add drained cashews and the remaining ingredients (reserve a few basil leaves to serve) and blend until smooth and combined. Season with salt and pepper and set aside.
Cook pasta according to packet instructions.
At the same time heat a frypan over medium-high heat. Toss courgette with oil and saute for 3-4 minutes or until softened. Toss with pasta and pesto and adjust seasoning.
Divide between serving bowls and top with reserved basil leaves and extra pepper to serve.
Energy (kJ)
1811 kJ / 433 cals
Protein
14.2 g
Fat
19.6 g
Sat. Fat
3.3 g
Carbs
46.4 g
Sugar
6.5 g
Fiber
7.5 g
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