Broccoli and kale pesto pasta

0
48
Broccoli and kale pesto pasta

Serves 4


320g pasta of your choice

300g broccoli, cut into bitesized florets

150g kale

50g toasted pine nuts

50g Parmesan (or vegetarian alternative), grated

50g fresh basil leaves

Juice of 1 lemon

2 garlic cloves, peeled

½ tsp dried chilli flakes

150ml olive oil


  1. Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions.
  2. Meanwhile, bring a smaller pan of salted water to the boil. Add the broccoli and cook for two minutes, then add the kale and cook for three minutes longer.
  3. Drain the broccoli and kale and transfer to a food processor. Add the pine nuts, cheese, basil, lemon juice, garlic, chilli flakes and olive oil. Whizz until smooth.
  4. Drain the pasta and return it to the pan. Stir in the broccoli and kale pesto and season generously with salt and pepper.
  5. Top with extra grated Parmesan to serve.

Per serving: 697kcals, 46.7g fat (8.1g saturated), 55.9g carbs (1.5g sugars), 20g protein, 3.2g fibre, 0.18g sodium