Courgette Pasta with Kale Pesto, Peas and Avocado
Winner of this year's Soil Association BOOM (Best of Organic Market) Awards Food Blogger, Rebel Recipes' Niki Webster shares her Rebel Recipes' Courgette Pasta with Kale Pesto, Peas and Avocado
Serves: 2 Prep time: 15 minutes Cook time: None
1 courgette spiralised
1 cup frozen peas
1 avocado sliced
3 cups organic kale
1 cup almonds or hazelnuts
2 cloves garlic
2 tbsp olive oil
Juice 1 lemon
Zest 1 lemon
1 tsp sea salt
3 tbsp nutritional yeast
Squeeze lemon juice
Spiralise the courgette and divide onto two plates. Pop the frozen peas into a sieve then run them under hot water to defrost.
To make the kale pesto – pop the nuts into your food processor and blitz for a minute or so until broken down then add in the rest of the ingredients. Blitz again until smooth and creamy.
Top the courgetti with the peas, kale pesto, avocado and walnuts. Squeeze some lemon juice over everything and enjoy.
The awards recognise amazing organic products, retailers, restaurants and bloggers who promote organic food and living. Judged by an independent panel of well-known experts, including chefs, restauranteurs, food writers and specialists, celebrity foodies and consumer judges, the winners showcase the very best of the UK’s organic food and drink industry.