Mix and match the seeds in the sprinkle for whatever you have in the cupboard.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
611
Ingredients
50g
cashews
100g
kale, thickly shredded, woody stems discarded
400g
brown rice pasta
1
ripe avocado, peeled and stoned
1
small garlic clove, crushed
25g
vegetarian hard cheese, grated, plus extra to serve
juice 1/2 lemon
For The Seed Sprinkle
1Tbsp.
vegetable oil
1Tbsp.
pumpkin seeds
1Tbsp.
sunflower seeds
1Tbsp.
white or black sesame seeds
1tsp.
smoked sweet paprika
Directions
1 Cover cashews with just-boiled water and set aside for 15min. Bring a large pan of water to the boil and cook the kale for 5min, until just tender. Lift out with a slotted spoon into a colander in the sink (keep the water boiling). 2 Add pasta to the pan and cook according to pack instructions. Drain. 3 Meanwhile, drain soaked cashews and whizz with the kale, avocado, garlic, cheese and lemon juice in a blender. Add 50ml water and some seasoning and whizz until fairly smooth. Add a little extra water, if needed, to loosen. Check seasoning and set aside. 4 For the seed sprinkle, heat oil in a small frying pan over medium heat, add seeds and paprika and fry, stirring occasionally, for a few min until golden. Empty on to a plate. 5 Drain pasta and return to the empty pan. Mix through pesto and divide between 4 bowls. Sprinkle over seeds and serve with extra cheese, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
