On grey rainy days I like to try and add some colour through my food to cheer me up. This Asparagus, Bean and Pine Nut Pasta is definitely bright! It's the kale pesto mixed with the green vegetables that give this dish its intense colour. The addition of pine nuts with the asparagus gives bit of texture next to the to the creaminess of the pesto pasta. I hope you give it a try!

INGREDIENTS

300g Pasta

1 Leek

1 Bunch of Asparagus

150g Fine Beans

120g Pine Nuts

2 Large Handfuls of Kale

150g Parmesan

Olive Oil

METHOD

Put a pan of salted water on to boil. Once it reaches a rolling boil add the pasta.

Place the kale in boiling water for a few minutes, drain it and run cold water over it for a few minutes.

Add the kale to a blender with 80g pine nuts and the parmesan cheese chopped into the blender.

Add several tablespoons of olive oil to the blender and blend until it becomes a smooth pesto.

Slice up the asparagus, leek and fine beans.

Put some oil with a teaspoon of garlic granules, basil and a large pinch of salt and pepper in a frying pan, turn on to medium to heat.

Add the leeks to rhe pan and toss through the oil. Leave to soften for a few minutes.

Once soft add the asparagus, fingers beans and remaining pinenuts to the pan. Stir everything together and cook the vegetables for approximately 10 minutes or until cooked through.

Add the pesto to the vegetables and stir through.

Drain the pasta and add it to the vegetable pan. Toss everything together and serve hot. Enjoy!