Kale pesto pasta recipe
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Serves: 4
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Prep Time: 10 mins
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Cooking Time: 10 mins
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Vegetarian
Ingredients
What to do
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Boil a medium pot of salted water. Add the pasta and cook as per packet instructions. Drain and add back to the pot.
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Heat a frypan over high heat. Toss the walnuts for 2 minutes or until toasted.
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Add half of the walnuts and the remaining ingredients to a food processor or highspeed blender. Blitz until smooth then stir the pesto through the pasta.
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Divide between bowls and top with the remaining toasted walnuts and grated parmesan. Enjoy!
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Notes: To make this dish gluten free, use your favourite gluten free pasta. Pasta will last up to 3 days in an airtight container in the fridge or 3 months in an airtight container in the freezer.