
INGREDIENTS 200g broccoli, cut into florets 80g trimmed kale, chopped 1/4-1/2 teaspoon dried red chilli flakes, to taste 1 garlic […]
INGREDIENTS
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200g broccoli, cut into florets
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80g trimmed kale, chopped
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1/4-1/2 teaspoon dried red chilli flakes, to taste
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1 garlic clove, crushed
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1 teaspoon finely grated lemon rind
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1 tablespoon extra virgin olive oil
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2 teaspoons fresh lemon juice
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250g spelt pasta or wholemeal pasta
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80g (1/3 cup) 97% fat free semi-dried tomatoes, chopped
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50g goat’s cheese, crumbled
METHOD
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Step 1Place 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.
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Step 2Place broccoli, kale, chilli flakes, garlic, rind, oil and lemon juice in a food processor. Process until thick and combined. Season.
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Step 3Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions until al dente. Drain, reserving 1/4 cup cooking liquid.
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Step 4Return 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.