If you’re wanting to add more green Veg into your day, look no further than our Broccoli & Kale Pesto Pasta ? It’s a great meal prep dish – perfect as a healthy lunch for the week ahead.
Preparation time : 25 minutes
Serves : 4
Ingredients :
- 400g dried pasta
- 80g rocket
- 1 head of broccoli
- 2 tbsp pine nuts
- 70g kale, leaves only
- 15g fresh basil leaves
- 2 garlic cloves
- 20g parmesan
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 60ml olive oil
- Pine nuts, toasted, to serve
- 1 lemon, sliced into four wedges
- Feta cheese, crumbled, to serve
Method :
- Chop the kale leaves and chop the broccoli into small-medium florets.
- Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
- Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
- Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
- Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.
Recipe by A Better Choice
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