Ingredients:
1 packet of ‘Feeling Ok’ Protein pasta
1 Tbsp Nutra organics broth powder
280g baby spinach
1 Tbsp olive oil
300g broccoli (roughly 2 whole broccoli’s)
30g fresh basil leaves (a full bunch)
13g crushed pistachios
230g smooth light ricotta
Method:
- Boil water and cook pasta for 10-15mins until al dente
- While pasta is cooking add about a cup of water to a smaller pot and bring to a boil, add in broccoli, cook until bright green and still has a slight crunch to it (about 3 mins). Drain, rinse under cold water to stop the cooking process and set aside
- Place boiling water in a large bowl
- Add spinach in and blanch for 30 seconds
- Transfer spinach to cold water to stop it cooking
- Squeeze water out of spinach and place in blender
- Add in oil, basil, nutra organics broth and smooth ricotta (optional to add in garlic as well)
- Blend until smooth
- Drain pasta (keeping a small about of pasta water in the pot)
- Return pasta to low heat on the stove and add in pesto mix
- Add in pistachios, stir and serve
Nutritional information
Serves: 5
Calories: 285
P: 39.2g
F: 8.7
C: 11.3