Kale Pesto Pasta with Goat’s Cheese

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).

Nutrition

74g

Carbs

17g

Protein

2

Servings

10

Prep Time

20

Cook time

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