WHOLEGRAIN SPAHGETTI PESTO PASTA

It’s Whole Grain Week this week!
We’re celebrating by including more whole grains in our meals. This helps to teach my girls about the benefits of whole grains and for them to develop healthy eating habits for their future.

The recipe below is a ripper and great for kids!!! Give it a go!

Serves 4

Ingredients:

• 3 tablespoons of extra virgin olive oil

• 300g wholemeal spaghetti

• 2 cups spinach

• 2 large lemons, juiced

• 2 zucchinis, roughly chopped

• 2 cloves garlic, finely chopped

• 1 bunch basil, leaves torn

• 1/2 bunch parsley, roughly chopped

• 3/4 cup raw or roasted cashews

• 1 teaspoon of sea salt

• 1 teaspoon of black pepper

• 1/2 teaspoon chilli flakes (optional)

• 200g haloumi cheese, cut into small cubes 1 tblespoon pure maple syrup

Method:

1. Cook pasta according to package directions. Drain and add back into the pot. Set aside.

2. Meanwhile, add 1 tablespoon extra virgin olive oil to a large frying pan on medium heat. Add chopped zucchini. Cook for 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool. Keep this fry pan to use for the sauce later.

3. In a food processor or blender, add the cooked zucchini & garlic, spinach, parsley, basil, lemon juice, cashews, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.

4. Place the same large frying pan onto medium heat. Add 1 tablespoon of oil to heat. Add the cooked pasta and stir gently until heated through, about 1 minute. Add the green sauce and stir to combine for 2 minutes until all warmed through.

5. Meanwhile, place a small frying pan onto medium heat. Add the last of the olive oil and cook haloumi pieces until cooked and golden. Add the maple syrup for the last 30 seconds and combine with haloumi pieces. Serve the spaghetti into bowls, top with some haloumi pieces and squeeze over some fresh lemon juice.