Wholemeal pasta with broccoli, chilli and kale pesto
This week I decided to share a super easy mani meal which is perfect for that mid week rush. This is a great dinner or lunch, its easy and its good for you! Wins all round!
You Will Need
200g broccoli, cut into florets
80g trimmed kale, chopped
1/4-1/2 teaspoon dried red chilli flakes, to taste
1 garlic clove, crushed
1 teaspoon finely grated lemon rind
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
250g wholemeal pasta
80g semi-dried tomatoes, chopped
50g goat's cheese or feta crumbled
Place the broccoli in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until tender crisp, adding kale for last minute of cooking time. Refresh under cold running water. Drain well.
Place broccoli, kale, chilli flakes, garlic, rind, oil and lemon juice in a food processor. Process until thick and combined.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions until al dente. Drain, reserving 1/4 cup cooking liquid.
Return pasta to pan over medium heat. Add pesto, tomato and enough of the reserved liquid to coat pasta in pesto. Divide among serving bowls and sprinkle with goat’s cheese/ feta.