Recipe: pasta with kale pesto, broccoli, spinach and spring onions

Kale pasta Kale was a vegetable I ate regularly as a child, if we weren’t adding it to mashed potatoes we were adding it to a stir-fry, so the hype around it always makes me laugh.

However, when Sinead from Viva Adonis shared this recipe for kale pesto I wondered why it had never occurred to me to try it before. I like pesto and kale, so it stands to reason I would like the two combined. The rest of this recipe comes from what I had in the fridge the day I first made it. I wasn’t too fussy with amounts, but this serves two or the leftovers can be kept in the fridge for lunch the next day.

Ingredients:

1 cup of pasta (I used the Kelkin Gluten Free Penne)

2 tbsp of kale pesto (or any pesto you like)

a few spring onions (sliced)

half a bag of spinach

a handful of broccoli

Method:

Cook the pasta according to the instructions on the packet.

Steam the broccoli for six of seven minutes (I like mine with a bit of bite, but cook for longer if you don’t).

Add the spinach to the steamer for the last two minutes of the broccoli’s cooking time.

Strain the pasta and add the broccoli, spinach and sliced spring onions.

Mix in the kale pesto, adjust the seasoning to taste and serve.