Pesto Pasta

1. Bring a saucepan of water to the boil. Dice sweet potato into roughly 1-2 cm cubes. Add to boiling water with pasta and cook according to packet instructions. Drain and rinse briefly. Return to saucepan.

2. Wash and roughly chop kale leaves. Blend with pesto using a stick mixer or small processor. Stir through 1 tbsp olive oil (see notes).

3. Thinly slice spring onions and roasted peppers. Halve tomatoes and tear (or slice) turkey. Roughly chop or crush almonds.

4. Combine pasta and sweet potato with pesto. Season to taste with salt and pepper. Toss in remaining prepared ingredients (save some almonds for garnish if desired).

5. Divide between bowls and top with fresh basil to serve.

Notes:
Add another tablespoon of olive oil or water if you need to loosen the consistency of the pesto even more.



If you prefer, leave pesto as is, chop kale and stir through the pasta instead.

Gluten friendly option - pasta is replaced with GF pasta.

Sweet potato 1
Spelt Pasta 1 packet (250g)
Kale 2 leaves
Basil Pesto 150g
Spring onions 1/3 bunch
Roasted peppers 1/2 jar
Cherry tomatoes 1 punnet
Smoked turkey 1 packet
Almonds 1/2 packet (50g)
Basil 1 packet

From your pantry:
olive oil (for cooking), salt, pepper