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Kale Pesto Pasta

Name: Kale Pesto Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 50 g cashews; 100 g kale, thickly shredded, woody stems discarded; 400 g brown rice pasta; 1 ripe avocado, peeled and stoned; 1 small garlic clove, crushed; 25 g vegetarian hard cheese, grated, plus extra to serve; juice 1/2 lemon; 1 tbsp. vegetable oil; 1 tbsp. pumpkin seeds; 1 tbsp. sunflower seeds; 1 tbsp. white or black sesame seeds; 1 tsp. smoked sweet paprika

Full of good fats and easy to make, this is best eaten immediately, as the rice pasta can get gluey with resting

By The GH Kitchen TeamPublished: 03 April 2020

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Mix and match the seeds in the sprinkle for whatever you have in the cupboard.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

611

Ingredients

50 g cashews
100 g kale, thickly shredded, woody stems discarded
400 g brown rice pasta
1 ripe avocado, peeled and stoned
1 small garlic clove, crushed
25 g vegetarian hard cheese, grated, plus extra to serve
juice 1/2 lemon

For The Seed Sprinkle

1 Tbsp. vegetable oil
1 Tbsp. pumpkin seeds
1 Tbsp. sunflower seeds
1 Tbsp. white or black sesame seeds
1 tsp. smoked sweet paprika

Directions

1 Cover cashews with just-boiled water and set aside for 15min. Bring a large pan of water to the boil and cook the kale for 5min, until just tender. Lift out with a slotted spoon into a colander in the sink (keep the water boiling).
2 Add pasta to the pan and cook according to pack instructions. Drain.
3 Meanwhile, drain soaked cashews and whizz with the kale, avocado, garlic, cheese and lemon juice in a blender. Add 50ml water and some seasoning and whizz until fairly smooth. Add a little extra water, if needed, to loosen. Check seasoning and set aside.
4 For the seed sprinkle, heat oil in a small frying pan over medium heat, add seeds and paprika and fry, stirring occasionally, for a few min until golden. Empty on to a plate.
5 Drain pasta and return to the empty pan. Mix through pesto and divide between 4 bowls. Sprinkle over seeds and serve with extra cheese, if you like.

Per serving:

Calories: 611

Protein: 16g

Fat: 25g

Saturates: 6g

Carbs: 76g

Sugars:2g

Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time