Vegan Kale Pesto Pasta

A healthy and equally delicious green pasta dish for your weekday dinner. This kale and basil pesto is creamy and bursting with fresh flavour and high in protein.

Ingredients

Kale & Basil Pesto

• 3 cloves of garlic sliced

• 1 bunch (50 grams) of basil,

• 2-3 large handful (150grams) of kale

• 1/2 cup of sunflower seeds and pine nuts toasted (alternatively sunflower seeds only or almonds)

• 3 tbsp of nutritional yeast

• 1 lemon zested and juiced

• 1/2 cup extra virgin olive oil

• salt & pepper

Pasta

• 350 gram gluten free penne pasta

• 1 cup frozen peas

• 1-2 handful of sautéed kale

• 1 large zucchini sliced

• 7 asparagus cut into small pieces

• 1 tsp of chilli flakes

• extra virgin olive oil

Method

1. Cook pasta as per packet instructions. Drain and coat in 1 tbsp olive oil.

2. Toast sunflower seeds and pine nuts for 3-5 minutes.

3. In a blender add all ingredients for pesto and blend until smooth and pesto consistency.

4. In a large pan sauté vegetables for 2-3 minutes until cooked however not overly cooked.

5. Turn off heat and add in pesto, chilli flakes and pasta and combine until everything is coated in pesto.

6. Drizzle a cup tbsp of olive oil over pasta. Serve with fresh basil and chilli oil (optional).