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Yellow Tomato, and Greens Pasta

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Ingredients

Adjust Servings:
1 White onion - chopped
3 Garlic cloves - chopped
1 tblsp Mixed dried herbs
300g Yellow Baby plum tomatoes you can use any kind - we just had these as Mum was growing them - different tomatoes may offer different flavour, texture and thickness in your sauce.
1 tblsp Balsamic Vinegar
1 tblsp Maple Syrup
100ml Water
100g Brown Rice Pasta I used Freee by Doves farm
150g Kale - large veins removed and chopped roughly
150g Peas ( fresh or frozen)

Yellow Tomato, and Greens Pasta

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat a pan, bring a pan of water to the boil.

    2
    Done

    Brown the onions and garlic in a pan. Add the tomatoes and herbs. Cook until soft. Add the vinegar, syrup and water. Bring to the boil. Put in a food processor. Season. Blitz until smooth. Wipe out the pan, put back on the heat.

    3
    Done

    Put the pasta in the boiling water.
    Cook for 4 minutes.
    Add the peas and bring to the boil.
    Add the kale.
    Test the pasta by eating a piece and cook until it is as you like it (I like mine al dente so 5 minutes is enough – my dad likes it a bit softer so has 7/8 minutes, if you know you like it softer add the peas and kale later so they do not overcook).
    Drain.

    4
    Done

    Coat the pasta and veg with the sauce.

    RdC

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