Kale & Cashew Pesto Pasta

PREP 15 MIN
•
COOK  10 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

Cook pasta according to packet instructions.

3

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.

4

Divide between serving bowls and top with reserved basil leaves and extra pepper to serve.

Nutritional Informationper serving

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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