Go Back Email Link
Print

Green Veg and Garden Pesto Pasta

Prep Time 20 minutes
Cook Time 10 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!