Serves 2-3

Increase your protein intake with the Eco Organics Bean Pasta range. Not only do they taste great, they are gluten-free, vegan, and are very high in protein and fibre. They also cook like a wheat-based pasta to al dente, making them an excellent replacement for all your favourite pasta dishes.  The family won’t know the difference!


200g packet Eco Organics Mung Bean Fettuccine
1 cup (firmly packed) kale
1 cup (firmly packed) basil
2 garlic cloves
40g activated walnuts plus extra to serve
150 ml extra-virgin olive oil
1 tbsp lemon juice
sea salt and cracked pepper, to taste


Process kale, basil and garlic in a food processor until coarsely chopped, add activated walnuts, season to taste and process further until combined.

With the motor running, add the olive oil in a thin steady stream until a smooth purée forms. Then add lemon juice.  If required, season further to taste.

Cook pasta as per the instructions on the packet. I find with the Eco Organics Mung Bean Pasta 6 mins is perfect for al dente.

Once the pasta is cooked, drain and place back into the saucepan.

Immediately, toss the pesto through the hot pasta and serve hot in a bowl with a sprinkle extra crushed walnuts and sprig of basil on top. (And a little grated cheese/parmesan if allowed)


Pesto can be made a day ahead. Layer a small amount of olive oil over the pesto so the top will not darken whilst being kept in the fridge.

Activated nuts are soaked for a period of time and then dehydrated, activating the digestive enzymes, and so are easier to digest. However, if you are unable to access activated nuts, you can use raw or roasted walnuts. You could also replace the walnuts with almonds or macadamia nuts.

You could replace the kale with 1 cup (firmly packed) baby spinach.


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