Dukka winter greens pesto
Prep
15 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
6
Skill
Basil is not a seasonal winter green but for pesto lovers anytime is a good time to eat pesto!
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Ingredients
- 1 kumara, peeled and cubed
- 500g pasta of choice
- 250g english spinach
- 1 cup pinenuts, toasted & cooled
- 3 cloves garlic
- 2 tbs savoury yeast flakes
- 1/2 tsp salt
- 1/3 cup light olive oil
- 1 tbs dukka spice
- squeeze lemon (optional)
Nutrition per serving
3025 kJ
energy kj
20 g
protein
3 g
saturated fat
11 g
dietary fibre
77 g
carbohydrate
8 g
sugars
220 mg
sodium
Method
- Toss kumara cubes in 2 tsp of the oil and arrange on oven tray. Bake in a hot oven, 200 degrees Celsius, until golden.
- Bring a large pot of water to the boil. Add pasta and cook until tender. Drain.
- While pasta and kumara are cooking, remove stems and veins from spinach.
- Place spinach, pinenuts, garlic, yeast flakes and salt in a food processor.
- Gradually add oil while processing mixture. Process until finely chopped.
- Fold pesto sauce and kumara through drained pasta. Arrange in serving bowls and top with dukka and a squeeze of lemon. Serve immediately.
- 1 kumara, peeled and cubed
- 500g pasta of choice
- 250g english spinach
- 1 cup pinenuts, toasted & cooled
- 3 cloves garlic
- 2 tbs savoury yeast flakes
- 1/2 tsp salt
- 1/3 cup light olive oil
- 1 tbs dukka spice
- squeeze lemon (optional)
Nutrition per serving
3025 kJ
energy kj
20 g
protein
3 g
saturated fat
11 g
dietary fibre
77 g
carbohydrate
8 g
sugars
220 mg
sodium
- Toss kumara cubes in 2 tsp of the oil and arrange on oven tray. Bake in a hot oven, 200 degrees Celsius, until golden.
- Bring a large pot of water to the boil. Add pasta and cook until tender. Drain.
- While pasta and kumara are cooking, remove stems and veins from spinach.
- Place spinach, pinenuts, garlic, yeast flakes and salt in a food processor.
- Gradually add oil while processing mixture. Process until finely chopped.
- Fold pesto sauce and kumara through drained pasta. Arrange in serving bowls and top with dukka and a squeeze of lemon. Serve immediately.