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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.
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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