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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)
 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.