Pesto trofie pasta
NUTRITION: PER SERVING
FAT: 18.3G (3.4G SATURATED)
CARBOHYDRATES: 91G (3.2G SUGARS)
500g trofie pasta
60g kale, tough stalks removed
1⁄2 garlic clove, crushed
40g almonds, roughly chopped
Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
30g finely grated vegetarian hard cheese, plus extra to serve
3 tbsp extra-virgin olive oil
Cook the pasta in a large pan of salted boiling water for 10 minutes until cooked but with a bit of bite (al dente) or according to the packet instructions, then drain, reserving a cup of the cooking water.
Meanwhile, put the kale, garlic, 30g of the almonds, the lemon zest and juice and the parmesan in a mini food processor and whizz to a rough paste (you may need to add the kale in batches so it fits). With the motor still running, drizzle in the olive oil and 2 tbsp cold water until just combined.
To serve, toss the pesto with the cooked pasta and a splash of pasta water, then season well (see tips). Mix in the remaining 10g almonds and a little lemon zest, then serve with lemon wedges on the side.
You can use any nuts – hazelnuts or pine nuts are both good. If you want to boost the veg content, stir in 200g cooked green beans in step 3.