Kiddipedia
Thanks to Peaches Pilates Founder Tori Clapham and Peaches Pilates Co-Owner Bec Chidiac
With almonds, broccolini, zucchini and spinach
Ingredients
- ½ cup slithered almonds
- 6 cloves garlic
- 1 large bunch parsley
- 1 bunch basil
- 3 large handfuls baby spinach
- 2 small zucchinis, diced
- 1 bunch broccolini, chopped into 2cm pieces
- 1 veggie stock cube
- ½ packet wholemeal pasta (I LOVE the Girolomoni spelt, wholemeal pasta brand)
- Freshly grated parmesan
- Salt and pepper
Procedure
- In a blender combine half of your almonds, the garlic, parsley, basil, stock, spinach and around 4 tbs olive oil – blitz until smooth, add in around 1/4 cup water and blitz again. Sauté the sauce until it bubbles and reduces slightly – you want it nice and thick.
- Bring a large pot of salted water to the boil, and cook your pasta just before it is al dente, adding your greens in the last minute to gently cook with the pasta. Dry toast the remaining almonds in a pan.
- Toss your pasta and greens into the pan with the sauce, sprinkle with parmesan, season generously with salt and pepper and mix well – cook for 30 seconds. Pour your pasta into a large serving platter and top with the toasted almonds, a dash more parmesan and a drizzle of olive oil.
- Side note: this tastes AMAZING when also topped with some crispy organic bacon…!
Notes
This is Tori’s go-to pasta recipe. Quick, healthy, delicious! You can pimp out the sauce by adding things like anchovies for extra flavour, or a handful of fresh basil for even more freshness.
