- 400g Whole wheat Spaghetti (or gluten free pasta) Cook according to packet instructions. Run under cold water and add a little oil oil.
- 500g broccoli, trimmed into lengths (steam for 1 minute)
- 1 cup ricotta cheese, crumbed
- 1/2 cup walnuts, roasted and chopped
- Heat a pan with a little olive oil, add the garlic and spinach and fry briefly.
- Add the pasta, broccoli and Pesto.
- Pour a little hot water over to ensure the pesto mixes nicely with the pasta.
- Mix together thoroughly and top with ricotta and roasted walnuts
- 2 tablespoons whole almonds, toasted
- 2 tablespoons Parmesan cheese, grated
Place all the ingredients in a blender and blend until almost smooth.
Book a free 20-minute discovery call or explore the programmes.