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  5. TESTING NEW IMPORT 3

TESTING NEW IMPORT 3

Total time: 52 min
DifficultyEasy
Preparation40 min
Cooking time12 min
Serves4
Homemade breaded chicken breast with katsu mayo, pickled cucumber and fresh salad.
TESTING NEW IMPORT 3
BritishGreekFrenchPastaSaladVegetarian Vegan Keto

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Method

  1. To make the pesto, take all the leaves and stems off the basil (should yield approx. 25g) and roughly chop. Peel the garlic and roughly chop.
  2. Put the basil leaves, garlic, pine nuts, sunflower seeds, 100ml olive oil and lemon juice into a food processor and blend.
  3. Peel and finely chop the onion – sauté in the remaining oil in a large frying pan for a few minutes on a low heat.
  4. Chop the asparagus into small pieces and add to the pan, along with the kale. Cook gently for 5/8 minutes until the kale starts to wilt, add the frozen peas and the spinach, season with some salt and black pepper, then cook for another 6/8 minutes.
  5. Cook the pasta in boiling water as per directions on the pack for about 12 minutes. Drain the pasta well. Then put the pasta into a large, warmed bowl, add the pesto and the cooked vegetables and mix well.
  6. Serve alongside seeds to sprinkle.