Protein Pesto Pasta

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

 

 

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