NOVEMBER 2017 / MUSCLE & FITNESS 39
PULSE PENNE, PESTO, GREEN BEANS,
SEMI-DRIED TOMATOES AND FETA
SERVES 2
250g pack San Remo
Pulse Pasta Penne
½ clove garlic, roughly chopped
1 ½ cups basil leaves
½ cup almonds, pistachios
or hazelnuts
1 tablespoon lemon juice
⅓ cup parmesan, grated
¼ cup extra virgin olive oil
150g green beans, trimmed
and blanched
½ cup semi dried tomatoes,
drained and sliced
¼ cup smooth feta, crumbled
Basil leaves, extra, to garnish
- Cook pasta following pack instructions,
adding the beans for the final 2 minutes
of cooking. Reserve ⅓ cup of cooking
water and drain. - Place garlic, basil, almonds and parmesan
together in a food processor and blend to
a fine crumb. While the food processor
is going, slowly add the lemon juice
and olive oil until the pesto is a smooth
paste or to a consistency of your liking. - Return pasta and beans to the
saucepan. Add pesto, tomatoes and
cooking water, tossing until combined. - Divide pasta between two bowls
and top with feta and extra basil.
PULSE PASTA
F R I T TATA W I T H
KALE AND
GOAT’S CHEESE
S E RVE S 4
San Remo Pulse Pasta Chickpeas Spirals
2 tbsp extra virgin olive oil
1 brown onion, thinly sliced
250g punnet cherry tomatoes, cut in half
1 bunch kale, stalks removed and chopped
6 eggs
200ml milk
Salt flakes and freshly ground black pepper
100g goat’s cheese
- Bring a pot of salted boiling water to
the boil and cook pasta as per packet
directions. Drain, refresh under cold
water and drain again. - In a medium frypan, heat olive oil over
a medium heat. Add onion and allow to
cook gently for 5 minutes or until soft.
Add cooked drained pasta, tomatoes
and kale, tossing gently to combine. - In a separate bowl, add eggs, milk, salt
and pepper together, whisking to combine. - Scatter the goat’s cheese on top of the
pasta mixture, then gently pour over
the egg mixture. - Turn the frypan down to a medium-low
heat and allow the frittata to cook through. - Once the frittata has set, carefully turn
out onto a plate and season with a little
more salt.
PORWOETE IN P R EAT