Kale Pesto Pasta with Goat’s Cheese

Carbohydrates 74g
Protein 17g
preperation time 10
cook time 20
number of servings 2

Ingredients

  • 200g gluten free pasta
  • 1tsp sunflower oil
  • 60ml water (approx 3 tablespoon)
  • 50g kale
  • 50g hard goats cheese
  • 50g spinach
  • Salt & pepper
  • 1 lemon
  • 1 garlic clove
  • 1 tbsp olive oil
  • 20g parsley

Prep:
Grate the goats cheese
Finely chop garlic and parsley
Finely chop spinach

Step 1:

Cook the gluten free pasta in a large saucepan of salted water for 10 minutes

Step 2:

Meanwhile, heat the 1tsp sunflower oil in a small pan and add the chopped kale and 60ml water.  Sautee for 3-4 minutes until the chopped kale has just softened. Drain any excess water and set aside to cool.

Step 3:

Mix the chopped garlic, chopped spinach & parsley to the bowl with the goats cheese.

 

Step 4:

Once the chopped kale has cooled add to the bowl.

Step 5:

Drizzle the 1 tbsp olive oil into the bowl and mix everything together well to form a rough “pesto” Season well with salt and pepper

 

 

Step 6:

When the gluten free pasta is cooked, drain and return to the saucepan.

Step 7:

Pour the pesto into the pan with the cooked gluten free pasta and return to a low heat for 1-2 minutes to warm through (Keep stirring the pasta to ensure it doesn’t burn).

Carbohydrates 74g
Protein 17g
preperation time 10
cook time 20
number of servings 2

Ingredients

  • 200g gluten free pasta
  • 1tsp sunflower oil
  • 60ml water (approx 3 tablespoon)
  • 50g kale
  • 50g hard goats cheese
  • 50g spinach
  • Salt & pepper
  • 1 lemon
  • 1 garlic clove
  • 1 tbsp olive oil
  • 20g parsley