• 300g wholemeal tagliatelle
  • 190g shelled pistachio nuts, toasted
  • 250ml extra virgin olive oil or avocado oil
  • 2 tbs chopped mint
  • 1 clove garlic, grated
  • 50g grated parmesan cheese
  • 200g kale, chopped
  • 1 red chili, sliced (optional)


  1. 1

    Cook the pasta according to the packet instructions. About 4mins before the end of cooking time, add the kale.

  2. 2

    Meanwhile, put the pistachios, garlic, mint, oil and parmesan into a blender and pulse to combine.

  3. 3

    Drain the pasta and stir through 4tbs of the pesto

  4. 4

    Top with the chilli if you're including - and enjoy! 

Nutritional Details

Each serving provides
  • Energy 4174kj 997kcal 50%
  • Fat 88.0g 126%
  • Saturates 14.0g 70%
  • Sugars 5.1g 6%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1691kj/404kcal

Each serving provides

27.2g carbohydrate 6.0g fibre 20.3g protein

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