I don’t think we’ve ever sought after or potentially eaten so much pasta… It’s definitely become a store cupboard staple over the last couple of weeks for many of us (for better or worse…).
This kale pesto is a fantastic way to incorporate more deeply nutritious greens into a carbohydrate-dense dish with ease. I’ve opted for penne here, but feel free to use whatever pasta you’ve got.
Approx. 300g Prima Italia gluten free penne pasta
1 x 400g tin of Organic Kitchen cannellini beans (you can also opt for borlotti or butter beans), drained and rinsed well
2 tbsp Just Natural Organic pine nuts
4 tbsp dairy free yogurt or cream cheese of choice
A crack of black pepper
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