Kale & Cashew Pesto Pasta
PREP 15 MIN•COOK 10 MIN
Number of servings
100g penne (or gluten free)
1 courgette (medium) halved & thinly sliced diagonally
1 tsp olive oil
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.
1811 kJ / 433 cals
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