Kale Pesto Pasta with Goat’s Cheese
Grate the goats cheese
Finely chop garlic and parsley
Finely chop spinach
Cook the gluten free pasta in a large saucepan of salted water for 10 minutes
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.
Mix the chopped garlic, chopped spinach & parsley to the bowl with the goats cheese.
Once the chopped kale has cooled add to the bowl.
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
When the gluten free pasta is cooked, drain and return to the saucepan.
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).
200g gluten free pasta
1tsp sunflower oil
60ml water (approx 3 tablespoon)
50g hard goats cheese
Salt & pepper
1 garlic clove
1 tbsp olive oil