There’s something so eye-catching about trofie pasta! Treat yourself to a bowl of our pesto trofie pasta which is packed full of goodness and takes just 15 minutes to put together.
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Ingredients
- 500g trofie pasta
- 60g kale, tough stalks removed
- 1⁄2 garlic clove, crushed
- 40g almonds, roughly chopped
- Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
- 30g finely grated vegetarian hard cheese, plus extra to serve
- 3 tbsp extra-virgin olive oil
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Method
- Cook the pasta in a large pan of salted boiling water for 10 minutes until cooked but with a bit of bite (al dente) or according to the packet instructions, then drain, reserving a cup of the cooking water.
- Meanwhile, put the kale, garlic, 30g of the almonds, the lemon zest and juice and the parmesan in a mini food processor and whizz to a rough paste (you may need to add the kale in batches so it fits). With the motor still running, drizzle in the olive oil and 2 tbsp cold water until just combined.
- To serve, toss the pesto with the cooked pasta and a splash of pasta water, then season well (see tips). Mix in the remaining 10g almonds and a little lemon zest, then serve with lemon wedges on the side.
Nutrition
- 627kcals Calories
- 18.3g (3.4g saturated) Fat
- 21.2g Protein
- 91g (3.2g sugars) Carbs
- 6.8g Fibre
- 0.2g Salt
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