TAHINI GREENS PASTA 🌱

Quick, delicious and full of flavour this is Talia's go to healthy mid-week pasta. Tahini obsessed she's added it to the sauce to make it super creamy along with kale and nooch. Topped with crispy air-fried kale and chilli flakes for a whack of heat, check out the recipe below. INGREDIENTS 200g kale 1 tbsp olive oil 1 lemon ½ tsp sea salt 1 tbsp zataar ¼ tsp chilli flakes 10g mint 50g tahini 2 tbsp olive oil 2 tbsp nutritional yeast 350g fettuccine pasta METHOD Make the kale crisps | Place half the kale in a bowl and zest over the lemon | Add the olive oil, salt, zataar and chilli flakes and massage into the kale | Place on the baking tray, spreading out in a single layer and bake for 5 minutes or air fry for 3 minutes until the kale is crispy | Leave to cool Make the sauce | Place the remaining kale in a bowl | Pour over boiling water and leave for 2 minutes before draining | Transfer the kale to a blender and add the tahini, juice of the lemon, olive oil and nutritional yeast | Pick the mint leaves and add to the blender, then blend until smooth and creamy Cook the pasta | Bring a large pan of salted water to the boil and cook the pasta according to packet instructions | Drain the pasta, reserving 250ml pasta water | Pour the sauce into the pan with the pasta, mixing to coat the pasta and combine the sauce | Taste to season with salt and pepper | Divide between bowls and top with the kale crisps