Enjoy this low fat pasta any day of the week, flavoured with a delicious kale pesto.

INGREDIENTS

• 200g broccoli, cut into florets
•  80g trimmed kale, chopped
•  1/4-1/2 teaspoon dried red chilli flakes, to taste
•  1 garlic clove, crushed
•  1 teaspoon finely grated lemon rind
•  1 tablespoon extra virgin olive oil
•  2 teaspoons fresh lemon juice
•  250g spelt pasta or wholemeal pasta
•  80g (1/3 cup) 97% fat free semi-dried tomatoes, chopped
•  50g goat’s cheese, crumbled

METHOD

• Step 1
  Place the broccoli in a steamer over a saucepan of simmering water. Cover and steam for 2 minutes or until tender crisp, adding kale for last minute of cooking time. Refresh under cold running water. Drain well.
• Step 2
  Place broccoli, kale, chilli flakes, garlic, rind, oil and lemon juice in a food processor. Process until thick and combined. Season.
• Step 3
  Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions until al dente. Drain, reserving 1/4 cup cooking liquid.
• Step 4
  Return pasta to pan over medium heat. Add pesto, tomato and enough of the reserved liquid to coat pasta in pesto. Divide among serving bowls and sprinkle with goat’s cheese.