Kale & Pesto Pasta Salad

Serves 4 – 6

This salad is quick to make, versatile and full of flavour! You can add any vegetables or salad already in your fridge. Sliced smoked salmon or parma ham would also make a great addition.


  • 70g kale – roughly chopped, stalks removed
  • ½ a bunch of coriander – you can use basil if you prefer
  • 1-2 garlic cloves
  • Juice of 1 lemon – you can add a little zest to garnish your salad for extra freshness.
  • 40g pine nuts – lightly toasted in a dry pan
  • 100ml olive oil
  • 40g parmesan or pecorino – grated (you can leave this out to make your dish vegan).
  • 400g – 600g dried pasta (approx. 100g per person).
  • A good pinch of salt and pepper
  • 300g of vegetables/salad of your choice. Peas, rocket, Tenderstem broccoli or cherry tomatoes all work well.


  1. To start, put a pan of water on to boil – adding a good pinch of salt to the water, this will enhance the flavour of the pasta.
  2. Place the kale, coriander (or basil), garlic, toasted pine nuts, salt, pepper and cheese in a food processor. Pour in the oil and lemon juice and blitz until you have a nice smooth consistency. Taste and add more salt or pepper if needed.
  3. When your water has come to a boil, add the pasta, following the cooking instructions on the packet.
  4. If you’re adding vegetables such as peas or Tenderstem broccoli, add these to the pasta in the last 3-5 minutes of the cooking time.
  5. Once your pasta (and veg) is cooked, drain almost all of the water away (keep a little in the pan as this will help the pesto to coat all the pasta pieces).
  6. Add the pesto to the pasta and mix well (save some pesto to drizzle on top).
  7. Mix in your salad or meat additions and serve.
  8. Drizzle a little pesto on the top and enjoy!

This pesto can be made ahead of time. Just pop it in the fridge or freezer until you’re ready to use it. If you have any pesto left over, it’s delicious drizzled over poached eggs on toast for a morning treat!

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