Beat the Budget’s Kale pesto spaghetti with roasted tomatoes

Name: Beat the Budget’s Kale pesto spaghetti with roasted tomatoes | Asda Good Living
Total time: 30 min
Yield: 4
Ingredients: 200g cherry tomatoes, halved; 4 large handfuls, sliced curly kale, washed and tough stems removed; 100g unsalted cashews, pre-soaked in lukewarm water for 1hr; 1 handful basil leaves; 2 cloves garlic; 280g spaghetti; 3tbsp rapeseed oil

Cashews add creaminess to this veggie pesto, served with pasta and cherry tomatoes

By Asda Good Living,17th August 2020

(23 votes)

Cook: 30 Mins

Serves: 4

Price: 75p per serving

Nutritional Information

Each 280g serving contains

Energy
2131kj
510kcal

26%

Fat
22.4g

High
32%

Saturates
3.1g

Med
16%

Sugars
4.8g

Low
5%

Salt
0.06g

Low
1%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
761kj/182kcal

Ingredients

200g cherry tomatoes, halved

4 large handfuls, sliced curly kale, washed and tough stems removed

100g unsalted cashews, pre-soaked in lukewarm water for 1hr

1 handful basil leaves

2 cloves garlic

280g spaghetti

3tbsp rapeseed oil

Method

Preheat the oven to 190C/170C Fan/Gas 5.

Put the tomatoes on a baking tray, drizzle with 1tsp of the oil and stir to coat well. Pop in the oven for 25 mins.

Meanwhile, blanch the kale; add to a pan of boiling water for 30 secs; drain.

Blend the kale, cashews, basil, garlic, remaining oil, and 3-4tbsp water until smooth and combined.

Cook the spaghetti according to the pack instructions minus 2 mins. Drain, reserving a mug of the cooking water.

Return the pasta to the pan on a low heat. Stir in the pesto, thinning with a little pasta water if needed. Cook for 2 mins or until heated through.

Divide between 4 plates. Top with the roasted cherry tomatoes to serve.