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Super Green Pasta

This is so easy to make and full of goodness. If you have veggies growing in the garden you can mix up the recipe to work with what you have, many leaves and green veggies will work well, such as broccoli and peas.

Serves 4


50g cashews

30g pinenuts

200g green leaves (kale, chard, spinach, rocket)

40g basil

5 tbsp olive oil

3 tbsp water

1 courgette

300g green beans (I used a mix of dwarf and runner) - trimmed and sliced.

Pasta for 4


  1. In a blender, add the nuts, leaves, basil, oil, water, a good pinch of salt and pepper and blend until smooth.

  2. Slice the cougette and add to a hot frying pan with a little oil, cooking until browning.

  3. Meanwhile cook the pasta as per pack instructions, and steam the beans over the pasta water - they'll need about 12 minutes, similar to the pasta.

  4. Once cooked, drain the pasta and toss the pesto through, then add in the courgettes and beans.


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