Pasta coated in a creamy green pesto. Toasted pumpkin seed butter gives it body and a roasted flavour, and cavolo nero keeps the colour bright.
Ingredients (serves 2 to 3)
- 250g pasta
- 1 bunch cavolo nero, chopped
- ½ cup Organic Toasted Pumpkin Seed Butter
- ¼ cup unsweetened almond milk
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- Extra virgin olive oil, salt and pepper
Method
- Cook the pasta as the pack says. Drain and set aside.
- Blend the cavolo nero, pumpkin seed butter, garlic, almond milk, nutritional yeast, olive oil, salt and pepper until smooth.
- Warm the pesto in a pan over a low heat.
- Toss the pasta in the pesto until coated and serve warm, with a drizzle of extra virgin olive oil.
About the toasted pumpkin seed butter
Made from toasted organic Styrian pumpkin seeds from Austria, stone-ground until creamy. It is dark green with a roasted, nutty richness and has 28.1g of protein and 15g of fibre per 100g.
Check the pack for allergen information.
