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Healthy Diet

Green pea and kale pesto pasta

pesto pasta flat lay

Bursting with flavour, this recipe uses pasta made from peas for even more green goodness

Ingredients

400g H&B Green Pea Tagliatelle
3 tbsp kale and spinach pesto
200g baby spinach
2 tbsp H&B freeze dried tomatoes (alternatively, use a handful of cherry tomatoes cut in half)
20g macadamia nuts, toasted and roughly chopped
40g grated parmesan, or a veg equivalent

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Healthy Diet

Step 1

Bring a large pan of salted water to a boil and add the pasta

Step 2

Bring back to the boil and cook for four mins

Step 3

Strain, reserving 2 tbsp of the pasta water

Step 4

Whilst still hot, put the pasta and reserved water back into the pan

Step 5

Stir in the pesto, tomatoes, spinach and half of the parmesan

Step 6

Divide the pasta between four bowls, top with nuts and the rest of the parmesan

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