Super Greens Pesto Pasta
Dinner20 minServes 6
Suitable for: Egg free
Pesto pasta is a classic kids’ favorite. Now Darren is giving this evergreen some extra green: with the goodness of kale, spinach and broccoli. Top with Parmesan and buon appetito!
Nutrition
per serving
- Calories
- 495
- Protein
- 18g
- Carbs
- 47g
- Fat
- 25g
- Energy
- 2,070 kJ
- Fibre
- 5.4g
- Sugars
- 2.2g
- Saturated fat
- 5.7g
Ingredients
Method
4 steps
- Step 1
Bring a saucepan of salted water to the boil. Blanch broccoli for one minute and kale leaves for 10 seconds. Remove vegetables with a slotted spoon and keep water boiling. Refresh vegetables in iced water.
- Step 2
Cook pasta in the salted water for 5-7 minutes (or according to packet instructions), strain the pasta and retain some pasta water.
- Step 3
Put cooked greens in a blender with spinach, basil, nuts, lemon, parmesan, oil, anchovies, garlic and a little pasta water. Blend to a creamy consistency.
- Step 4
Toss sauce and hot pasta and serve topped with extra spinach leaves, basil, macadamia and a little extra grated cheese on top.
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