Kale & Spinach- Pesto Pasta Salad:
Serves 4-6
Ingredients:
1 tbsp coconut oil
1 bunch of kale (chopped)
1 bunch of English Spinach (chopped)
1 tbsp nutritional yeast
1cup cashews
1cup water
400 gr pasta (of any kind)
Method:
Add the coconut oil to a frying pan, fry the kale and spinach together, start with the kale, add a little bit of water to the mix, no more then a cup, set aside. Start cooking the pasta, this can be any kind of pasta, my favorite are quinoa and rice penne (gluten free) or spelt penne (gluten) Boil some water, add the pasta, cook for about 10 minutes, however long it takes, I find that gluten free pasta takes a little shorter, when you have done that set aside the pasta too. In a blender start blending the cashews with some water, add the nutritional yeast first and then add the kale and spinach, blend till it’s smooth, then add to the pasta, stir together and cook for about a minute. Let it cool for about 10 minutes and then refrigerate for 2 hours, sprinkle with some sesame seeds.
TIP: to make it even more of a pesto replace the cashews with pinenuts.
Photography: Alicia Fox