Ingredients (10)
- 200g broccoli, cut into florets
- 80g trimmed kale, chopped
- 1/4-1/2 tsp dried red chilli flakes, to taste
- 1 garlic clove, crushed
- 1 tsp finely grated lemon rind
- 1 tbsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 250g spelt pasta or wholemeal pasta
- 80g (1/3 cup) 97% fat free semi-dried tomatoes, chopped
- 50g goat's cheese, crumbled
Method
- Step 1 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.
- Step 2 Place broccoli, kale, chilli flakes, garlic, rind, oil and lemon juice in a food processor. Process until thick and combined. Season.
- Step 3 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions until al dente. Drain, reserving 1/4 cup cooking liquid.
- Step 4 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.