GLOWING GREEN PESTO PASTA

Serves: 1 person • Time: 15 minutes

CONTAINS
Vitamins A, B-group, C & K, manganese, glucosinolates, flavonoids, copper, manganese,

YOU NEED

100g fusilli pasta • 2 tablespoons extra virgin olive oil, plus extra if needed and for tossing • 20g kale, tough stalks removed and chopped • ½ garlic clove
5g basil leaves • 10g unsalted roasted peanuts, roughly chopped, plus extra for sprinkling • 15g Parmesan cheese, grated, plus extra for sprinkling lemon juice, to taste • sea salt flakes • freshly ground black pepper

POTENTIAL BENEFITS
protects against heart disease, stroke, cancer, rheumatoid arthritis, cell damage & Alzheimer’s disease • lowers cholesterol • regulates blood sugar • supports the immune system • anti-inflammatory, antibacterial

Cook the pasta according to the packet instructions. Drain and toss with a little olive oil. Meanwhile, scrunch the kale with your hands to soften, place in a mini food processor or mortar and pulse or pound to a rough paste. Add the garlic, the 2 tablespoons olive oil, the basil, peanuts and Parmesan. Blitz or pound to the desired consistency, adding more oil if necessary. Add lemon juice and salt and pepper to taste, then toss through the hot pasta. Serve sprinkled with Parmesan and chopped peanuts.