Kale Pesto Spaghetti

A delicious way to sneak in some healthy greens.

Ingredients

200g kale, stems removed & cut into 3cm pieces

25g bunch basil, including stems

2 garlic cloves

1 tsp salt

4 tbsp olive oil

50g pine nuts, toasted

1 small lemon

150g gluten free spaghetti

Preparation time 20 minutes - Serves 2

Put 100g of the kale, the basil, garlic, salt, olive oil and most of the pine nuts into a food processor.

Finely grate in the lemon zest, squeeze in the juice and blitz until you get a smooth pesto consistency. You may need to stop the processor a few times and scrape down the sides or add a little water to help it along. Taste for seasoning and set aside.

Bring a large pan of water to the boil then add the spaghetti according to the packet instructions. When there is 3 minutes left to go, tip the remaining kale into the pasta water and leave to cook, then strain the lot.

Tip the pasta and kale back into the pan and add the pesto. Give everything a good mix then divide between two plates. There should be lots of sauce so be sure to scrape it all out. Top with the remaining pine nuts scattered over the top.

Totalnrg Tips

For a lighter dish, replace the pasta with spaghetti squash or courgette noodles.

If you have leftover pesto, try these ideas to use it up!

Serve it as an appetizer with crusty bread for dipping.

Spoon it over fried or poached eggs.

#KALEBENEFITS

Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more.

Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available.

In fact, kale contains a variety of beneficial compounds, some of which have powerful medicinal properties.

Plus, it’s versatile and boasts a nutty, earthy flavor that works well in a wide range of recipes.