bean flour spaghetti (GF) or any wholegrain pasta
2 cups snow peas
2 cups rocket
1 bunch kale
1 garlic clove
Kale pesto
handful of fresh basil (optional)
⅓ cup pumpkin seeds or sunflower seeds
salt/pepper
½ cup Olive Black
⅓ cup freshly grated parmesan (optional) or nutritional yeast (VEG)
1 tbsp apple cider vinegar or lemon juice
handful pine nuts
1
Boil water and add wholegrain pasta with salt.
2
Meanwhile make the pesto. Toast the pumpkin seeds in a pan until they start popping.
3
Put them into a food processor with kale, garlic, salt and pepper, Olive Black, parmesan, basil and apple cider vinegar.
4
Whizz it up until smooth.
5
Drain the pasta and reserve some pasta water.
6
Pour the pesto over it with the reserved water.
7
Add toasted pine nuts, fresh rocket and snow peas, serve with goat feta.
FACT: Polyphenols are nature’s antioxidants and are a major source of Extra Virgin Olive Oils health benefits.
Ingredients
bean flour spaghetti (GF) or any wholegrain pasta
2 cups snow peas
2 cups rocket
1 bunch kale
1 garlic clove
Kale pesto
handful of fresh basil (optional)
⅓ cup pumpkin seeds or sunflower seeds
salt/pepper
½ cup Olive Black
⅓ cup freshly grated parmesan (optional) or nutritional yeast (VEG)
1 tbsp apple cider vinegar or lemon juice
handful pine nuts
