A creamy kale-based pasta sauce made by blending softened greens with herbs and peas, tossed with pasta and broccoli.
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| prepBring a large pot of salted water to a boil | |||||
| 200 g bucatini pasta | Add pasta to boiling water | Drain pasta into colander, return to pot | Stir in half the green sauce until creamy | Divide remaining sauce on plates, top with pasta | Top with hazelnuts, mint, cheese, zest & pepper |
| 4 leaves kale or cavolo nero | Add kale & garlic, soften 1 min | ||||
| 1 garlic clove | |||||
| Frozen peas, thawed (for the sauce) | Remove kale, garlic & half peas with tongs | ||||
| A handful fresh basil | Blend kale, garlic, peas, herbs, oil, lemon & cheese smooth | ||||
| A handful fresh mint leaves (optional) | |||||
| 2–3 tbsp / 30–45 ml olive oil | |||||
| 1 lemon | |||||
| 25 g Parmesan cheese (or nutritional yeast, vegan) | |||||
| Frozen peas, thawed (remaining) | Add broccoli & remaining peas to pasta, cook 3 min | ||||
| 1/2 broccoli head, florets separated | |||||
| 1 handful toasted hazelnuts or pine nuts | |||||
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