By Olivia Ci
super green kale parmesan pasta
One of those recipes that packs in all the goodness in our favourite form, a big bowl of pasta. The silkiest vibrant green sauce with lots of fresh basil, parmesan, kale, protein-packed peas and, of course, lots of garlic.
Updated at: Mon, 29 Apr 2024 17:20:23 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
34
High
Nutrition per serving
Calories480.5 kcal (24%)
Total Fat8.3 g (12%)
Carbs77.2 g (30%)
Sugars9.6 g (11%)
Protein24.5 g (49%)
Sodium1179.6 mg (59%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
in a pan, add a little oil and sweat the shallot, garlic, chopped rosemary and leek with a pinch of salt until translucent.
Step 2
Add in the kale and frozen pea, mix them and pop a lid on to steam slightly for 5 minutes or until the kale is cooked.
Step 3
Cook the pasta in salted water until al dente, drain keeping a cup of pasta water.
Step 4
Tip this mix into a powerful blender; add a stock cube, 75ml milk, 40g grated parmesan, a large handful of fresh basil and a pinch of black pepper. Blend until smooth and vibrant, add a little more milk if it needs loosening further.
Step 5
Mix the sauce into the pasta, if it goes too thick, add a little pasta water. Serve with a baked salmon fillet/any protein of choice
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