This quick pasta recipe is packed full of healthy vitamins needed in pregnancy.
Kale and broccoli (especially when cooked) are high in folic acid, which is important for the formation of healthy red blood cells.
You only 15 minutes, less than 10 ingredients, a sauce pan and a blender!
200 g bucatini (or any pasta, for 2 people)
4 leaves Kale
1 garlic clove
1/2 cup (75 g) frozen peas (thawed)
A handful basil
A handful mint leaves (optional)
2-3 tbsp olive oil
4 tbsp Parmesan cheese
1 handful toasted hazelnuts / pine nuts
1. Bring a big pot of salted water to a boil.
2. Add pasta.
3. Tear the kale off the stem and add it to the pasta water along with a garlic clove.
4. You only want to soften the kale slightly, so after about a minute you can use a tong to pick it up, along with the garlic and some of the pasta water.
5. Add the kale, garlic, half of the peas, olive oil, basil, mint, juice from half the lemon, a good grating of parmesan and a little bit of the pasta water (approx 4 tablespoons) to a blender and blend till smooth.
6. Add broccoli florets into the pasta water along with the remaining peas during the last few minutes of the pasta’s cooking time.
7. Pour it all into a colander and then back into the pot.
8. Pour green sauce into the pot and give it a stir until it’s all creamy.
10. Chop the toasted hazelnuts and sprinkle over the pasta, along with some fresh mint leaves, a grating of parmesan and lemon zest and freshly ground black pepper.
Recipe taken from Green Kitchen Stories.