A super speedy, super healthy vegetarian favourite of mine that takes 3 minutes to prep and as much time to cook as the instructions on the pasta you buy! I’ve chosen to use spaghetti in this one but you can definitely use whatever pasta you want. Enjoy! 

Serves 4

Ingredients:

• Garlic 3-5 cloves Thinly sliced
• Kale 25 g
• Spinach 25 g
• Rockets 25 g
• Honey 1 tsp
• Salt To taste
• Pepper To taste
• Lemon Juice To taste
• Pasta 500 g Cook as per packet instructions 

Instructions:

1. Cook your pasta as per the packet instructions in boiling salted water.
2. In a pot of boiling salted water, blanch all of your greens for 30 seconds.
3. Remove them and place them in an ice-bath for about 1 minute before removing them to a tray. 
4. Squeeze out all of the excess water and roughly chop your greens until you get a rough paste.
5. Pour in a generous amount of extra virgin olive oil into a heated medium-sized skillet and saute the garlic slices until they only just start to turn golden brown. 
6. When they do, throw in your cooked pasta and saute everything for about 1 minute. This allows the pasta to absorb the now garlic-infused olive oil. 
7. Take the pan off the heat and toss in the rough-chop-pesto and honey, and give everything a stir. 
8. Season to taste with salt and pepper and squeeze over a pinch of lemon juice.
9. Mix well again and serve immediately whilst still steaming! 

Tips and Tricks:

For a smoother pesto, blend all the greens with the honey before pouring on top of the hot pasta. I just prefer the former rough chop as I like a little texture extra texture in my pasta since there is no addition of nuts in this one. 

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