Kale pesto pasta is a very healthy midweek supper. We’ve used glorious superfoods kale and broccoli in our pesto to take it to healthier heights. Pesto pasta doesn’t have to be a boring dish, no matter how good it is for you! We love broccoli and the flavours it brings to this pesto party. You can use this as a base kale pesto pasta and add any of your favourite vegetables to the mix: mixed roasted veg, sliced cherry tomatoes, roasted carrot batons - whatever takes your fancy.
Ingredients
- ¼ head of broccoli florets
- 150g Gemelli pasta
- 100g kale
- 1 clove of garlic, crushed
- 30g Parmesan, grated, plus extra for serving
- 30g cashews, toasted
- 1 large bunch basil
- ½ lemon, juiced, plus the zest for topping
- 3tbsp olive oil
WEIGHT CONVERTER
Method
- Bring a pan of salted water to the boil. Lightly blanch the broccoli for a few minutes then remove and set aside to cool. Cook the Gemelli in the water according to packet instructions.
- Tear the stems out of the kale and discard, add the leaves to the pasta pan for 4-5 minutes. Carefully remove and transfer the leaves to a food processor. Blend for 1-2 minutes until smooth. Add the garlic, cooked broccoli, Parmesan, cashew nuts and basil to the blender, and pulse until you get a paste. You might need to scrape down the sides as you go. Add the juice of half a lemon and olive oil, blend again and season to taste.
- When the Gemelli is cooked, drain and return to the pan. Stir through your kale pesto and serve with a grating of Parmesan and lemon zest.
Top Tip for making Kale pesto pasta
The nuts in this recipe can be replaced with sunflower seeds, and if you’d like a vegan version try out a vegan Parmesan cheese, or omit it altogether.
Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.
-
Tomato, bean and basil pasta salad
This tomato, bean and basil pasta salad is a great alternative to sandwiches for lunch boxes and is also an excellent vegan buffet option if you’re hosting a party.
By Rose Fooks Published
-
Simple chorizo and tomato linguine with rocket
This simple chorizo and tomato linguine with rocket is the perfect family dinner. Swap the rocket for some steamed broccoli if it’s too spicy for your little ones.
By Rose Fooks Published
-
Vegetable Bolognese
This lovely, chunky vegetable Bolognese makes a perfect evening meal whether you're vegetarian or just trying to cut down on your meat consumption.
By Jessica Dady Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
TikTok's viral Espresso Martini recipe with PARMESAN sparks debate
One TikTok star has shared his recipe for an Expresso Martini with parmesan cheese - and users are divided in their verdict.
By Emily Stedman Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published