This pasta dish is so flexible and I love it! Fresh, vibrant, and flavourful, what more could you ask for?!
It doesn’t matter what greens you have, or whether you have basil instead of parsley or a different pasta, this works either way.
Pasta with Kale & Parsley Pesto
Course: DinnerCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 bunch 1 Kale, chopped
400 grams 400 Pasta
1/2 cup 1/2 Parsley Leaves
1 tsp 1 Minced Garlic
1/3 cup 1/3 Nutritional Yeast
1/4 cup 1/4 Pine Nuts
2 TBS 2 Olive Oil
1/2 1/2 Lemon, juiced
200 grams 200 Cherry Tomatoes
100 grams 100 Vegan Feta, crumbled (I’ve used @dilectiogourmet goats cheese #gifted)
250 grams 250 Vegan Chicken Strips (optional)
Directions
- Preheat oven to 180° and prepare a baking tray. Place 1/4 of the kale onto the tray, spray with olive oil & season. Bake for 5-7 minutes until crispy, turning half way.
- Meanwhile cook the pasta in a saucepan of boiling water until al dente. Drain, reserving 1/2 cup (125ml) pasta water.
- Place the parsley, garlic, nutritional yeast, pine nuts and remaining kale in a food processor and process until finely chopped. Whilst still running, slowly pour the oil in until the pesto forms to the desired consistency. Turn machine off & season to taste.
- Heat a deep frying pan with some oil on a medium heat. Add the tomatoes and vegan chicken, cooking until the strips are golden and the tomatoes have started to break down. Add in the pesto, pasta, and reserved cooking liquid and toss to combine.
- Put the pasta into the serving bowls and top with feta and kale chips.
