Kale is one of the most nutrient dense vegetables you can find! That coupled with the vitamin C from the capsicum, healthy fats in the nuts and gut flora boosting fibre in the pulse pasta, makes this easy and hearty pasta recipe excellent for your immune system this winter, and it doubles as a great meatless Monday meal too!


Capsicum and Kale Pesto

2 capsicum, deseeded and quartered

3 stems kale (leaves only)

¼ cup pine nuts

¼ cup cashew nuts

2 small cloves garlic, pealed

1-2 cups fresh basil leaves

1 Tbsp extra virgin olive oil

2 packets Pulse pasta – spaghetti

200g ricotta cheese


  1. Pre-heat oven to 200oC. When hot place capsicum quarters on a tray and bake for 30 minutes. Allow to cool and remove the skin.
  2. Trim and shred kale leaves from the stems and steam or boil for 5 minutes. Drain, rinse and remove excess water. Final volume is approx. ¼ cup.
  3. While capsicum is cooling, place pine nuts, cashews and garlic cloves on a small baking tray and roast for 5-7 minutes or until golden.
  4. Cook pulse pasta as per packet directions.
  5. Place capsicum, kale, basil, nuts, garlic and olive oil in a small food processor. Blend on high for 1 minute or until desired pesto consistency is achieved. Scrape down the sides as needed.
  6. Once pasta is cooked, stir the pesto through the pasta, divide between 4 bowls and serve with a dollop of ricotta cheese on top.

Cooking tip:

The pesto itself or individual ingredients can be prepared ahead of time and stored in the fridge for up to one week