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Pesto trofie pasta

Name: Pesto trofie pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: 500g trofie pasta; 60g kale, tough stalks removed; 1⁄2 garlic clove, crushed; 40g almonds, roughly chopped; Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve; 30g finely grated vegetarian hard cheese, plus extra to serve; 3 tbsp extra-virgin olive oil

By: Ella Tarn

Published: 29 Apr 20
Updated: 18 Mar 24

There’s something so eye-catching about trofie pasta! Treat yourself to a bowl of our pesto trofie pasta which is packed full of goodness and takes just 15 minutes to put together.

If you fancy going one step further and making your own trofie pasta, we’ve got a handy video showing you how.

Easy
April 2020

Test kitchen approved

Serves 4
Hands-on time 15 min

There’s something so eye-catching about trofie pasta! Treat yourself to a bowl of our pesto trofie pasta which is packed full of goodness and takes just 15 minutes to put together.

If you fancy going one step further and making your own trofie pasta, we’ve got a handy video showing you how.

Nutrition: per serving

Calories: 627kcals
Fat: 18.3g (3.4g saturated)
Protein: 21.2g
Carbohydrates: 91g (3.2g sugars)
Fibre: 6.8g
Salt: 0.2g

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Ingredients

500g trofie pasta
60g kale, tough stalks removed
1⁄2 garlic clove, crushed
40g almonds, roughly chopped
Finely grated zest and juice 1⁄2 lemon, plus extra zest and wedges to serve
30g finely grated vegetarian hard cheese, plus extra to serve
3 tbsp extra-virgin olive oil

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Method

Cook the pasta in a large pan of salted boiling water for 10 minutes until cooked but with a bit of bite (al dente) or according to the packet instructions, then drain, reserving a cup of the cooking water.
Meanwhile, put the kale, garlic, 30g of the almonds, the lemon zest and juice and the parmesan in a mini food processor and whizz to a rough paste (you may need to add the kale in batches so it fits). With the motor still running, drizzle in the olive oil and 2 tbsp cold water until just combined.
To serve, toss the pesto with the cooked pasta and a splash of pasta water, then season well (see tips). Mix in the remaining 10g almonds and a little lemon zest, then serve with lemon wedges on the side.