Both children and adults seem to love this simple, zesty pasta. It’s a great way of getting a good hit of greens without really realising it.
Recipes and styling Jane Lyons. Photography Aimee Finlay-Magnee
2 cups torn kale leaves,
1 cup fresh herbs, plus extra
to serve (I used basil,
thyme and mint)
2 cloves garlic
1 tsp flaky sea salt
1 tbsp cracked black pepper
juice and zest of one lemon
500g gluten-free pasta (I used Ceres Organics Quinoa Rice Spaghetti)
extra virgin olive oil, to serve
nutritional yeast flakes, to serve
Place kale, herbs, garlic, salt, pepper and lemon juice and zest in a food processor. Whizz to a paste-like consistency.
Cook the pasta in plenty of boiling, salted water according to the packet instructions. Drain and toss with a little olive oil, then place in a large bowl.
Add greens pesto to bowl with pasta and combine. Divide pasta into bowls, then drizzle with olive oil and sprinkle with nutritional yeast. Garnish with more fresh herbs, if desired.