Pasta with kale pesto and tomatoes

Pasta with kale pesto, zucchini, beans, and two kinds of tomatoes.

• 65 g thin kale mix
• 1 pack fresh basil (each 20 g)
• 1 clove of garlic
• 1 krm chili flakes
• 1 pack whole scalded almonds (each 50 g)
• 3 tbsp oil (preferably from the sun-dried tomatoes)
• 1 1/2 dl grated cheese (preferably traditional or plant-based cheese)
• 1/2 lemon
• Salt
• Pepper
• 1 zucchini (approx. 300 g)
• 4 port spaghetti
• 1 packet of cooked cannellini beans (380 g each)
• 350 g small tomatoes
• 1 packet of shredded sun-dried tomatoes in oil (each 200 g)

Method

1. 1
   Put on a saucepan with water for the pasta.
2. 2
   Mix the cabbage, half of the basil, the garlic, chilli flakes, the almonds and the oil in a blender to make a pesto.
3. 3
   Add the cheese and season with squeezed lemon juice, salt and pepper.
4. 4
   Dilute with a little water if it gets too thick.
5. 5
   Cut the zucchini into long strips with a mandolin or potato peeler.
6. 6
   Place the slices in a colander.
7. 7
   Cook the pasta according to the instructions on the package.
8. 8
   Pour the beans into a sieve, rinse them in cold water and drain.
9. 9
   Cut the tomatoes in half and mix with beans and picked basil leaves.
10. 10
    Drain the sun-dried tomatoes.
11. 11
    Pour the pasta into the colander over the zucchini.
12. 12
    Drain.
13. 13
    Mix the pasta and zucchini with pesto and sun-dried tomatoes and serve with the bean and tomato salad.