This pasta dish is sauced with a tasty kale pesto
(1 votes)
Cook: 25 Mins
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 400g serving contains
Energy
1960kj
468kcal
1960kj
468kcal
23%
Fat
18.0g
18.0g
Med
26%
26%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
4.8g
4.8g
Low
5%
5%
Salt
0.04g
0.04g
Low
1%
1%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
490kj/117kcal
Typical energy values per 100g:
490kj/117kcal
Ingredients
50g almonds, chopped
150g sliced kale, remove the woody stems
200g frozen peas
1 clove garlic, crushed
2tbsp extra virgin olive oil
30g basil
Zest and juice of 1 lemon
250g spaghetti
160g Tenderstem broccoli, chopped
125g pack Extra Special Asparagus Tips, chopped
Method
1
Soak 30g almonds, chopped, in boiling water for 10 mins, then drain.
2
Wash the kale and put ½ in a sieve over the sink with 80g frozen peas. Pour over boiling water, allow to cool, then squeeze out excess liquid.
3
Process the almonds, blanched kale and peas with garlic, olive oil, basil, and the lemon zest and juice until smooth.
4
Cook the spaghetti in boiling water for 6 mins.
5
Add the remaining kale, 120g frozen peas, broccoli and asparagus tips. Cook for 2-3 mins until veg is tender and pasta is al dente.
6
Drain the spaghetti and veg, reserving 50ml of the cooking water. Stir in the kale pesto; thin with a little of the water, if needed.
7
Divide between 4 plates and top with 20g almonds, chopped, extra basil and a drizzle of olive oil to serve.