Broccoli and kale pesto pasta

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