Broccoli Pasta with Kale, Spinach & Cashew Pesto (Vegan or Not)

All Photos © Christine Elise McCarthy 2015

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This is really easy. I made the pesto last month & froze portions of it in sandwich bags.  It retained its brilliant green color & yummy flavor perfectly.  Here is that recipe:

Kale, Spinach & Cashew Pesto

Makes about 2 cups – which is a lot

INGREDIENTS

2 cups kale with the ribs removed

2 cups organic spinach

2-6 garlic cloves (depending on your taste for garlic)

1/4 cup grated Parmesan (or vegan alternative)

1/4 cup cashews (or almonds or pistachios or walnuts or pecans)

1/4 cup olive oil

1/4 cup water

S&P

DIRECTIONS

Blanch the kale in boiling water for 1 minute & then drain & put into cold water.  When it is cool enough, squeeze the water out & pulse it in a food processor a few times.

Toast the nuts in a dry pan – agitating them so they do not burn – for a few minutes or until they start to brown a bit & smell fragrant.  Do not burn them or the pesto will be bitter.  Pulse them into the Kale.

Add all the other ingredients & pulse until smooth.  You might need to add more or less water to get the desired consistency – which should be thick but smooth.  Season with S&P.

Once the pesto is prepared – all you need to do is boil the pasta & the broccoli & toss it.  SO EASY!  So healthy!  So yummy!

Broccoli Pasta with Kale, Spinach & Cashew Pesto (Vegan or Not)

Feeds 2

INGREDIENTS

1/2 lb pasta

Broccoli – cut into florets (Use as little or as much as you like.  I used a large head.)

Pesto – recipe above (Again – use as much as you like.)

Garnish – Parmesan (vegan or otherwise), ground pepper, salt

DIRECTIONS

Prepare the pesto.  Boil the pasta & add the broccoli for the last 2-3 minutes.  Drain & toss with the pesto.  Garnish as you like.  See?  crazy easy!