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