Fancy a bowl of pesto pasta then this is one to whip up and very simple to make. Kale is a good source of Vitamin C, E and K as well as calcium and other nutrients. This kale pesto brings out the flavour for this hearty dish along with olive oil and pumpkin seeds a source of healthy fats. This meal is a great lunch or dinner option


• 150g of Rigatoni pasta
For the pesto:
• 75g fresh Kale
• 4 garlic cloves
• 3 tbs pumpkin seeds
• 1/2 lemon juiced
• 1 tbs apple cider vinegar
• 4 tbs olive oil
• A handful of cashew nuts
• 1 tsp chilli paste
• Splash of water


1 Boil about 500ml of water in a large pan, add the pasta and cook until tender- 10-15 minutes depending how cooked you like it. Drain and set aside
2 For the pesto simply add all the ingredients in a food processor and blend until a smooth consistency, season with salt and pepper. Add extra water if you prefer a thin consistency.
3 In a large dish add the pesto to the pasta and fold in until combined. Add in some roasted vine tomatoes and top with some chilli flakes.

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