Pâtes vertes aux légumes cachés

Ingrédients

• 12 oz pasta (I've used farfalle)
• 2 oz kale leaves
• 1 oz basil leaves
• 1 zucchini
• 3 garlic cloves
• 1 oz walnuts
• 1 oz parmesan cheese or vegan parmesan
• 4 tablespoons extra virgin olive oil
• ¼ lemon juice squeezed
• Salt and black pepper to taste

Préparation

1. 1

   Chop garlic into cubes and zucchini into slices. In a pan sauté garlic in 1 tablespoon of olive oil over medium heat. Once lightly golden add zucchini, season with salt and sauté together

2. 2

   At the same time boil water in a large pot and salt it well. Add the kale leaves and let them blanch for about 2 minutes. Remove them once they’ve wilted

3. 3

   Add a splash of the boiling kale water to the pan and simmer for a few minutes until the zucchini has softened. Then turn off the heat

4. 4

   Add the pasta to the boiling water and cook 2 minutes under the cooking package instructions (it should still be al dente)

5. 5

   Whilst the pasta is cooking, add the cooked kale, zucchini and a splash of pasta water to a food processor or blender and blend until smooth. Then add the basil, walnuts, parmesan, lemon juice, remaining olive oil, pinch of salt, along with another splash of pasta water. Pulse until well combined* Don't over-blend so it keeps some texture. It should be a thick creamy consistency so if it's too thick, add a splash more of the pasta water if needed

6. 6

   Drain the cooked pasta and add to the pan. Pour in the pesto, add a splash of pasta water and let it cook together for a couple of minutes. Serve up your super Green Pasta and enjoy!