Cavolo nero and pistachio pesto pasta with butter beans | The Gut Health Doctor

Ingredients

• 150g whole wheat pasta
• 400g tin butter beans, drained and rinsed
• 200g Cavolo nero, hard ribs removed and roughly chopped
• 30g basil
• 1 garlic clove
• 45g raw unsalted pistachio, shelled
• 25g Grana Padano cheese
• ¼ cup extra virgin olive oil
• 1 lemon, zested and juiced
• 200g vine tomatoes, sliced and halved
• ½ small garlic clove, finely chopped
• 1 tbsp extra virgin olive oil
• ½ tsp sea salt
• Ground black pepper
• A few basil leaves, roughly chopped
• 2 tbsp pistachios, chopped
• Mixed seeds
• Extra grated parmesan