Recipes

Walnut & Kale Pasta

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Total Time

15 min

Serves

4

Dietary Fit

Prep Time	15 min
Total Time	15 min

Calories	186 cal
Total Fat	11 g
Saturated Fat	1.3 g
Sodium	30 mg
Carbohydrates	13 g
Dietary Fibre	3.5 g
Protein	6 g

INGREDIENTS

200g California Walnuts
250g bag kale, thick stalks removed
350g wholewheat pasta
300g pack silken tofu
25g pack basil, leaves picked
3 tbsp extra virgin olive oil
1 clove garlic, sliced

PREPARATION

Place 150g Walnuts in a bowl and cover with just boiled water, set aside for 15 minutes then drain.
Meanwhile, cook the kale in a large saucepan of boiling water for 2 minutes, remove with a slotted spoon to a colander and run under cold water, then drain well.
Add the pasta to the kale water and cook for 11-13 minutes until tender, drain well, reserving a mug of cooking water and return to the pan.
Place the kale in a food processor with the soaked Walnuts, tofu, ¾ basil leaves, olive oil and 100ml reserved pasta water, season and blitz to a smooth paste, adding a little more of the water if required. Stir into the pasta with most of the remaining Walnuts, roughly chopped.
Serve sprinkled with the remaining basil leaves and Walnuts.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.