Super Greens Pesto Pasta
PREP 10 MIN•COOK 10 MIN
Pesto pasta is a classic kids’ favorite. Now Darren is giving this evergreen some extra green: with the goodness of kale, spinach and broccoli. Top with Parmesan and buon appetito!
EF
GF
Number of servings
2
1⁄8 head of broccoli (350g head) roughly chopped
1⁄8 bunch of kale (400g bunch) leaves stripped & shredded
133 1⁄3g penne (or gluten free)
1⁄2 cup (20g) baby spinach leaves reserve some for serving
1⁄3 bunch of fresh basil (150g bunch) reserve some for serving
20g macadamia nuts roughly chopped, reserve some for serving
1⁄8 lemon juiced
1⁄8 cup (20g) parmesan finely grated
1⁄3 tbs olive oil
2⁄3 anchovy fillet (optional)
1⁄3 garlic clove
Bring a saucepan of salted water to the boil. Blanch broccoli for one minute and kale leaves for 10 seconds. Remove vegetables with a slotted spoon and keep water boiling. Refresh vegetables in iced water.
Cook pasta in the boiling water for 5-7 minutes (or according to packet instructions), strain the pasta and retain some pasta water.
Put cooked greens in a blender with spinach, basil, nuts, lemon, parmesan, oil, anchovies, garlic and a little pasta water. Blend to a creamy consistency.
Toss sauce and hot pasta and serve topped with extra spinach leaves, basil, macadamia and a little extra grated cheese on top.
Energy (kJ)
1677 kJ / 401 cals
Protein
15.7 g
Fat
15.3 g
Sat. Fat
3.8 g
Carbs
47 g
Sugar
1.9 g
Fiber
4.9 g
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