Ingredients

150g Coop dried spaghetti
150g Coop British broccoli, chopped into florets
1/2 x 160g bag Co-op kale, finely chopped
3 tbsp Coop olive oil
35g ground almonds
2 cloves garlic, finely chopped
Freshly ground black pepper
100g Coop British piccolo tomatoes, halved

Method

Cook the spaghetti according to the pack instructions and drain

Meanwhile, put the broccoli and kale in a pan of boiling water, simmer for 5 mins then drain well

Mash thoroughly with the olive oil, almonds and garlic. Season with freshly ground black pepper

Toss the spaghetti with the pesto and tomatoes and heat through for 2-3 mins more before serving