INGREDIENTS
1
large bunch Basil, fresh
2 tsp
Kale, powder
2
Unwaxed lemons, medium zest and juice
1 tsp
Dijon mustard
200 g
Pappardelle pasta, fresh
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Olive oil, extra virgin
2 tbsp
White wine vinegar
2 tbsp
Pine nuts, toasted
2 tbsp
Yogurt, natural dairy free