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Kale pesto with butternut spaghetti

Kale Pesto on Afternoon Express

Kale pesto with butternut spaghetti

For the Kale pesto
½ Woolworths bunch of kale, roughly chopped
15g Parsley
1 garlic clove, roughly chopped
100g toasted almonds 
75g Parmesan, grated 
1t Smoked red chilli flakes
1 Lemon, juiced and zested
½ cup extra virgin olive oil, or enough to bring the mixture together and form a pesto
4T Sherry Vinegar
Salt and freshly ground black pepper to taste

300g Woolworths butternut spaghetti
50g Woolworths tri-colour sprouts
4T Dill, roughly chopped
Woolworths Edible flowers to garnish 
Place the kale in a blender along with the parsley, garlic, almonds, Parmesan and chilli flakes. Pulse to break into smaller pieces before blending with the lemon juice and zest, extra virgin olive oil and sherry vinegar until it forms a pesto. Season with salt and freshly ground black pepper to taste. 

Add the Butternut spaghetti, sprouts and dill to a serving dish before topping with the kale pesto and tossing together. 

Garnish with edible flowers before serving. 

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