Pasta with Kale Pesto

by Leah Itsines
HOW GOOD!! Homemade pesto can be such a versatile edition to your cooking and can easily last in the fridge for weeks at a time! This pesto recipe makes around a cup of pesto (so you have left overs!) and you can pop it in the fridge to use in salad dressings, toast toppers or even to have as part of a dip platter!

 

Pasta with Kale Pesto

Ingredients: 
Pesto: 
3 cups of Kale, Chopped  
1 cup fresh basil leaves
3/4 cup of parmesan cheese
2/3 cup of slivered almonds
1 garlic cloves, crushed
1 tbsp lemon juice
2/3 cup of olive oil 
Pinch of salt
Pinch of pepper

Pasta: 
250g Spiral pasta 
1 broccoli, cut into florets
1 small brown onion, diced 
1 garlic clove, crushed 
1 long red chili, de-seeded and sliced
Pinch of salt and pepper
Parmesan to sprinkle
1 tbsp. olive oil 

Directions:

    1. Boil water and cook pasta according to packet instructions. 
    2. Add all ingredients under "pesto" except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.
    3. In a large non-stick pan, add olive oil and heat over a medium to high heat. 
    4. Add onion, garlic and chilli into the pan and cook for 2 minutes. 
    5. Add broccoli florets into the pan and cook for a further 5-8 minutes or until broccoli is cooked to your liking. 
    6. Add cooked pasta to the pan and spoon 2 tbsp. of the pesto over the pasta. If you need more, add more! 
    7. Serve hot with a sprinkle of parmesan over the top. 

    More For YOU

    Back to Recipes