Whole wheat pasta with black kale pesto

This recipe contains only non refined carbs mixed with vegetable proteins and it’s a complete lunch. It is also a low GI recipe and its taste is simply delicious! Moreover it’s super easy to prepare!

Whole wheat pasta with black kale pesto

Ingredients (for 2 people):

• 140 gr whole wheat pasta
• 90 gr black kale
• 3 sun dried tomatoes
• 6 walnuts
• 3 spoons of extra virgin oil
• 1 can chickpeas (140 gr)
• salt

Cooking instructions:

1. Boil the sliced black kale in a little water for 8/10 minutes.
2. In kitchen robot mix the drained kale, sun dried tomatoes, walnuts, extra virgin oil and a bit of salt.
3. Put a pot of water to boil and prepare the pasta.
4. When the pasta is ready, drain it and add the sauce.
5. At last drain and rinse the chickpeas, add them to the pasta, mix well and serve.

Sweet paprika hummus

Now that I am trying to cut down on meat, hummus has become my best pal. This recipe comes from a former Israeli colleague – I have changed it slightly and added paprika, which gives the hummus a nice spicy touch and a beautiful peachy colour.

Traditionally, the hummus dip is served with pita, but I like mine on toasted rye bread instead. I know that to make it more creamy, some add a spoonful of Greek yogurt, but I find this adds some weight to an otherwise perfectly balanced texture. I always keep the water from the can when I drain the chickpeas and add it to the mix little by little until the hummus is as soft and smooth as I like it to be.

Ingredients

• 1 can ready-cooked chickpeas (keep half of the water)
• 1 table spoon tahini
• 1 table spoon fresh coriander, chopped
• 1 table spoon pine nuts
• 1 tea spoon ground cumin
• 2 tea spoons sweet paprika
• Juice of 1 lemon
• 2 garlic cloves
• Extra virgin olive oil
• Salt & pepper
• Rye bread (to serve)

Preparation – how to make hummus

1. Drain chickpeas, making sure you keep the water from the can, as you will add this to the mashed chickpeas to give hummus the desired consistency.
2. Place chickpeas in a food processor, add tahini, lemon juice, squeezed garlic, half of the pine nuts, and blend until reduced to a thick puree.
3. Add a little bit of the water you have kept from the can, season with some salt and pepper, and blend again.
4. Add sweet paprika, cumin, and a generous lug of olive oil. Blend for a further 2 minutes.
5. Taste the spread and add salt and/or pepper if necessary. Chop coriander and set aside.
6. Spread hummus on toasted rye bread, garnish with fresh coriander and the remaining pine nuts, sprinkle with sweet paprika and serve.