100g Cashews

2 Garlic Cloves

5tbsp Extra Virgin Olive Oil

3 Sustainably Sourced Chicken Breasts

300g Vine Cherry Tomatoes

100g Kale

300g Brown Rice Fusilli Pasta

100g Spinach

Pink Himalayan Salt & Pepper


  • Whack the oven up to 180°C. Dry roast the Nuts and Garlic Cloves for 12 minutes
  • On a separate tray, add 1tbsp Oil with the Chicken and Tomatoes and roast for 25 mins, adding in the Kale for the last 8 mins
  • Bring a pan of salted water to the boil and add in your Pasta, cooking for 8/9 mins until al-dente.
  • In a blender, add the roasted Nuts and Garlic (remove skins) with the rest of the Oil, Spinach and seasoning. Blend until you have a smooth Pesto
  • Drain the Pasta, reserving 50ml (4tbsp) cooking water and return to the pan with the cooking water and the Pesto. Shred the Chicken and fold it in with the Kale and some Tomatoes, reserving the rest for a little decor
  • Combine well and serve piping hot with the remaining Tomatoes

Serves: 4