Vegan green veg spaghetti
- 50g almonds, chopped
- 150g sliced kale, remove the woody stems
- 200g frozen peas
- 1 clove garlic, crushed
- 2tbsp extra virgin olive oil
- 30g basil
- Zest and juice of 1 lemon
- 250g spaghetti
- 160g Tenderstem broccoli, chopped
- 125g pack Extra Special Asparagus Tips, chopped
Soak 30g almonds, chopped, in boiling water for 10 mins, then drain.
Wash the kale and put ½ in a sieve over the sink with 80g frozen peas. Pour over boiling water, allow to cool, then squeeze out excess liquid.
Process the almonds, blanched kale and peas with garlic, olive oil, basil, and the lemon zest and juice until smooth.
Cook the spaghetti in boiling water for 6 mins.
Add the remaining kale, 120g frozen peas, broccoli and asparagus tips. Cook for 2-3 mins until veg is tender and pasta is al dente.
Drain the spaghetti and veg, reserving 50ml of the cooking water. Stir in the kale pesto; thin with a little of the water, if needed.
Divide between 4 plates and top with 20g almonds, chopped, extra basil and a drizzle of olive oil to serve.