This is a super easy but nutritious meal that’s great for an evening when you’re tired, and makes a good lunch the next day. Make plenty of pesto as kale (or cavolo nero if you’re using that instead) don’t hold a huge amount of flavour. I haven’t included quantities so that you can choose the flavour profile of the pesto.
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hack to make the recipe easier.
Ingredients
- Pasta (gluten free if required)
- Cavolo nero or black kale
- Almonds, toasted or roasted
- Oil
- Parmesan and/or cheddar
- Soft goat’s cheese
- Smoked Paprika
- Dried chilli flakes
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If you’d like extra veg, prepare them first. For this dish I added roast parsnips which add a yummy sweetness to the dish.
Toast or roast the almonds.
Blanche the kale or cavolo nero for 2-3 minutes. Drain, and put in a blender with the almonds, oil, and grated cheese, plus a little water. Blend to a pesto consistency you enjoy.
Spread smoked paprika evenly across a surface wide and long enough to cover all of the goat’s cheese. Sprinkle on the dried chilli flakes. Remove the goat’s cheese as one block and roll gently across the spice to cover evenly. Slice the goat’s cheese.
Cook the pasta according to packet instruction. Return to the pan and add in the pesto. Stir thoroughly.
Serve the pasta topped with the goat cheese, any additional vegetables plus a few extra chilli flakes for good measure.
Click on any of the below for some ideas for changing this recipe to suit you.
The pesto is vegan if you use a vegan cheese. Remove the goat’s cheese.
Removing the cheese and using low FODMAP nuts alongside gluten free pasta would would make this recipe suitable for a low FODMAP diet.
This recipe requires almost no chopping (depending on additional roast vegetables), and no tins to open. Enjoy!
