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Green Veg and Garden Pesto Pasta
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Ingredients
2
large handfuls
green edible garden leaves (Swiss chard or spinach)
1
handful
fresh herbs
2
cloves
garlic
1
lemon, juiced
50
g
almonds
olive oil
350
g
chicken thigh, off the bone
320
g
mixed frozen green veggies
Instructions
Blend the leaves, herbs, garlic, almonds and lemon juice. Add olive oil to get the right consistency.
Cook the chicken (you could use tofu if wanted) and add the pesto with a drizzle of water to thin.
Meanwhile cook the pasta.
Add the frozen veggies to the pesto pan and allow to defrost.
Mix it all together and serve!