Every now and then I get a bit obsessed by something and this week it is kale pesto! I have been thinking of a salad to have with baked ham and fresh prawns on Christmas Day and I thought that a pesto pasta salad would be a good idea, so I tried it out today for lunch with my little family and mother-in-law. My kids aren’t a big fan of “that green stuff” as I had tried adding it to their ham and salad wraps during the week, so they passed on the salad in preference for a deconstructed salad without the pesto. The adults on the other hand thought the salad was delicious, especially served beside some freshly sliced ham off-the-bone.
This is the recipe…
250g spelt pasta
1/2 cup kale pesto – find the recipe here
200g cherry tomatoes
olive oil to serve
salt and pepper to season
1. Cook the spelt pasta as per the packet instructions. Rinse the pasta with cold water and return to the saucepan.
2. Stir through the pesto and add the tomatoes, salt and pepper to taste.
3. Transfer from the saucepan into a serving bowl, top with the avocado and drizzle with extra virgin olive oil.
Note: Avocado is a fodmap, however in small serves, 1/8 of an avocado, it is OK, which would be one small piece. You can leave the rest of the avocado for your guests to enjoy.
I think this salad would be equally good with some cooked leftover roast chicken or baked pumpkin stirred through.