Lemon, Kale & Pesto Penne

One of our the most comforting and quick recipes, a seriously creamy pesto pasta, lemon olive oil, kale and parmesan. We make this dish all the time.

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Cook: 20 mins

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Bring a large and small saucepan of water to boil.
Salt your large saucepan of water and add penne. Cook according toinstructions on packet.
After 3-4 mins, put your kale on to steam on the other saucepan for approx 4 mins. Check your kales cooked to your liking before removing.
Once cooked, drain your pasta but reserve a little pasta water.
Add your pasta back to yourlarge saucepan and add steamed kale, pesto, cream cheese, olive oil, chilli flakes and season to taste.
Mix it all together on a low heat, add some pasta water and continue to mix until it emulsifies. Serve with a little parmesan cheese grated on top.

Nutritional Info

Cals-483
Carbs -76g
Protein -14.7
Fat -14g

Ingredients

Serves Serves 2

For The Lemon, Kale & Pesto Penne

  • 200g of penne pasta (uncooked).
  • Large bowl of kale.
  • 2 tsp of red pesto.
  • 1 tbsp of light cream cheese.
  • Tbsp of lemon infused olive oil-can be swapped for olive oil + a squeeze of lemon.
  • A pinch of chilli flakes.
  • Salt and pepper, to taste.
  • Grated parmesan for topping.

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Vegan Alternatives

For The Lemon, Kale & Pesto Penne

  • 200g of egg-free penne pasta (uncooked).
  • Large bowl of kale.
  • 2 tsp of red pesto.
  • 1 tbsp of dairy-free 'cream cheese' (we recommend Violife)
  • Tbsp of lemon infused olive oil
  • A pinch of chilli flakes.
  • Salt and pepper, to taste.

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