Courgette Pasta with Almond Kale Pesto
I went to the market on Boulevard Raspail today and it was AMAZING. I never knew that my favourite vegan restaurant in Paris has a stall at the market, selling all the exciting ingredients that they use in their cooking. So we had a delicious raw juice from them, filled with warming ginger, which we sipped whilst we strolled around the stalls.
The market sold any fruit or vegetable you could think of, as well as nuts and dried fruits, superfood ingredients, essential oils and freshly prepared pies and tarts. It was impossible to walk around without feeling hungry, despite having only just had breakfast. After such an indulgent weekend I decided it was best if I bought some of the lovely fresh veg and came up with something light and simple for supper.
I think a lot of health conscious people really like to eat a completely raw meal every now and again because it feels so cleansing, and so this is for those people. Since gluten intolerance is such a common problem, a big bowl of pasta may seem tempting, but actually leaves you full of regret and half digested wheat. When your spaghetti is made of vegetables, you can eat as much as you like, and all you are filling up with is fibre, vitamins, minerals and natural goodness!
I also found kale for the first time since I have been in Paris, so I had to buy some for my pesto because it is super healthy and I love it! As well as being packed full of vitamins, kale plays an important role in both our bodies' detoxification process and digestive systems, and teamed with delicious juicy tomatoes and crunchy carrots, it is the ultimate treat for your poor, hardworking body. I appreciate that some people have problems with labelling food incorrectly, and if this applies to you, then think of it as a salad with an almond kale pesto dressing.
1 handful cherry tomtoes
2 handfuls of kale
1 handful basil leaves
1 cup of almonds
3 clove garlic
Juice of half a lemon
A pinch of salt
Olive oil (use to reach your desired consistency)
Cut the courgettes into ribbons with a vegetable peeler and half the cherry tomatoes. Blend remaining ingredients into a chunky pesto, stir into the vegetables and scatter with more torn basil to serve.