Creamy Green Kale, Broccoli and Pea Pasta Recipe
This recipe for creamy green kale, broccoli and pea pasta is surprisingly fresh and light, packed with veggies and quick enough to prepare on a weeknight.
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Cooking tools:
- Blender
- Microplane
- Pepper mill
- Citrus press
- Grater
- Colander
- Tongs
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
- Spoon
Ingredients
- 9 ounces (250g) bucatini, or pasta of your choice
- 4 large leaves (about 2 ounces/50g) curly or Lacinato kale, stalks discarded
- 1 garlic clove, peeled
- ½ cup (2½ ounces/75g) frozen peas, thawed
- Handful of basil or parsley leaves
- Handful of mint leaves, plus more to serve
- 3 tablespoons extra-virgin olive oil
- Zest and juice of ½ lemon, plus more as needed
- 4 tablespoons nutritional yeast or Parmesan
- 7 ounces (200g) broccoli florets
- Handful of hazelnuts or pine nuts, toasted and chopped
- Sea salt
- freshly ground black pepper
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