In this dinner for less, vibrant kale pesto makes the chunky vego pasta extra tasty.
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Preheat oven to 230°C. Place the kale in a bowl and drizzle with 2 tsp oil. Season and toss to combine.
Place the cauliflower florets and stems on a large baking tray. Drizzle with 2 tsp oil. Season and toss to coat. Roast for 15 mins or until cauliflower is just tender. Sprinkle the kale mixture over the cauliflower and cook for a further 10 mins or until the cauliflower is tender and kale is crisp.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to the saucepan.
Reserve 1 tbs parmesan. Place the lemon rind, lemon juice, garlic, macadamia, 1 cup cauliflower mixture, remaining parmesan and remaining oil in a food processor. Season. Process to combine, adding a little reserved cooking liquid until a coarse mixture forms. Add pesto to the pasta and toss to combine.
Top pasta mixture with remaining cauliflower and kale. Sprinkle with reserved parmesan to serve.
COOK. STORE. SAVE
Almonds and cashews are a great low-cost substitute for the macadamias in the pesto, so feel free to use them instead.