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Wholegrain Pasta with Kale Pesto and Snow Peas

Yields1 Serving

 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)
  cup pumpkin seeds or sunflower seeds
 ½ cup Olive Black
  cup freshly grated parmesan (optional) or nutritional yeast (VEG)
 1 tbsp apple cider vinegar or lemon juice
 handful pine nuts

Boil water and add wholegrain pasta with salt.


Meanwhile make the pesto. Toast the pumpkin seeds in a pan until they start popping.


Put them into a food processor with kale, garlic, salt and pepper, Olive Black, parmesan, basil and apple cider vinegar.


Whizz it up until smooth.


Drain the pasta and reserve some pasta water.


Pour the pesto over it with the reserved water.


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.