Spaghetti With Roasted Peanut Kale Pesto, Pomegranate Seeds & Avocado

Oh boy, I really do love pasta, there is just nothing I can do about it. But I also love healthy food, and especially the feeling after having a great, healthy, nutritious meal, that doesn’t make me feel loaded! So my compromise is, whenever I have pasta, I just mix it with healthy ingredients to feel better about my meal:D Does that make me a cheater? Maybe – but it definitely makes me a happy cheater, lol! So get happy with me and try out this recipe:-).

Spaghetti With Roasted Peanut Kale Pesto, Pomegranate Seeds & Avocado

Prep time: 15Cook time: 8Total time: 23
Serves: 4



  • 100 g extra virgin olive oil
  • 6 cloves of garlic, peeled and sliced
  • 5 handful kale, chopped
  • 100 g roasted peanuts
  • 450 g pasta


  • 4 tbsp. cilantro, chopped
  • 4 tbsp. pomegranate seeds
  • 2 tbsp. roasted peanuts
  • 4 tsp. flax seeds
  • 2 pinch of chili flakes
  • 1 Avocado, peeled, cored and sliced


  1. ROASTED KALE PESTO: Heat olive oil in a pan.
  2. Add garlic to pan and fry over medium heat until golden.
  3. Add kale, combine well and continue frying for another 2 minutes. Keep stirring so the garlic doesn’t burn!
  4. Remove pan from heat and let cool for a couple of minutes. Then transfer into a food processor with peanuts and blend well. Set aside.
  5. Heat a large pot with water and some salt. Add pasta and cook until al dente for about 8 min. Drain well, leaving pasta in the pot.
  6. Add 6 tablespoon of the pesto and combine well. Transfer remaining pesto in a glass jar, cover with about extra 3 tablespoons of olive oil, close with lid and store in the fridge for up to 2 weeks.
  7. ALSO: Add pomegranate seeds, peanuts, flax seeds and chili flakes, combine well.
  8. Serve pasta with avocado and enjoy:)


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