This simple and delicious recipe is an easy way to boost your winter greens intake in one dish. In addition to basil, this Kale Pesto Pasta also contains, kale, tenderstem broccoli and celeriac stalks and leaves.
PLUS, it’s a great addition to meatless Mondays, because it’s vegan too, so is versatile for the entire family! It’s one of my fave quick dinners for winter and I hope you love it too………
Ingredients (serves 4):
- 350g organic brown rice or lentil penne pasta
- 1 large white or red onion, finely diced
- 3 large cloves of garlic (minced)
- 1 packet of organic tenderstem broccoli, chopped
- Organic extra virgin olive oil for sautéing
For the pesto: - 150g organic kale leaves (washed and finely chopped; cavolo nero is my fave, but you can use any type of kale)
- About 50 of organic celeriac stalks and leaves (you could also use organic celery if you can’t find celeriac)
- 50g organic basil
- 50g walnuts
- 50g nutritional yeast (optional)
- Juice of 1 lemon
- 3–4 tbsp organic extra virgin olive oil
- 1 clove garlic
- Himalayan or Celtic sea salt and pepper to taste
- 1 small avocado
- 1 tbsp organic extra virgin olive oil for sautéing
Instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook for about 8 minutes until it’s al dente. Drain the pasta, reserving about 100ml of the pasta water.
2. In a food processor, combine the kale, celeriac stalks and leaves, walnuts, nutritional yeast (if using), lemon juice, garlic, avocado and 2 tbsp olive oil. Pulse blend until it’s finely chopped or smooth, depending on your preference. Season with salt and pepper.
3. In a large frying pan, heat a drizzle of olive oil over medium heat and add the onion and minced garlic. Cook until softened and fragrant, (about 3–4 minutes) before adding the tenderstem broccoli and sautéing for another 2-3 minutes.
4. Finally, add the cooked pasta, pasta water and kale pesto to the onions, garlic and broccoli, tossing everything together over a low heat before plating the pasta and garnishing with additional nutritional yeast and a drizzle of olive oil, if desired.
Enjoy!!!
Love, Gaynor x
