Wholemeal pasta with broccoli, chilli and kale pesto

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
Nutrition info

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.

Designed with Fat-reducing diet website