Pesto Pasta

Penne Pasta

Pesto Pasta

Servings 6 people


  • 1/2 head Broccoli chopped
  • 1/4 bunch Kale leaves stripped & chopped
  • 14 oz Penne pasta
  • 1 1/2 cups Baby spinach leaves
  • 1 bunch Fresh basil (reserve some for serving)
  • 1/2 cup Macadamia nuts roughly chopped (reserve some for serving)
  • 1/2 Lemon juiced
  • 1/2 cup Parmesan finely grated
  • 1 tbsp olive oil
  • 1 clove Garlic


  • Bring a saucepan of salted water to boil.
  • Blanch broccoli for one minute and kale leaves for 10 seconds. Remove vegetables with a slotted spoon and keep water boiling.
  • Place broccoli and kale in ice water.
  • Cook pasta in the boiling water for 5-7 minutes (or according to packet instructions), strain the pasta and retain some pasta water.
  • Put greens (broccoli, kale, spinach and basil) in a blender with nuts, lemon, parmesan, oil, garlic and a 3 tbsp pasta water. Blend to a creamy consistency.
  • Toss sauce and hot pasta together and serve topped with extra spinach leaves, basil, macadamia and a little extra grated cheese.