1. Cook the pasta
2. 1 min after the cooking has begun add the kale leave to the pan
Remove the stems
When it’s cooked, drain the mix before putting it back in the pan
3. In the pan, add the chopped green onions, the pesto, cannelloni beans, drained then the chopped pecan nuts
Mix well and serve your salad warm or cold (courgette).
Very colourful and easy-to-make kid-friendly vegetarian recipes from the cookbook: ""Le livre de cuisine qui fait aimer les fruits et les légumes aux enfants" by Erin Gleeson.
Also discover the light and no gluten recipe for veggies pastas and the raviolis stuffed with fish.