For: 2-3

• 250 g pasta of your choice
• juice from half a lemon
• 30 g kale
• 20 g fresh basil
• 2 tsp Centralsun Hawaiian Spirulina
• 1 clove of garlic
• 1 tbsp olive oil
• if you wish, some chili flakes
• 100 ml pasta cooking water
• some tbsp of pine nuts for serving
• salt and pepper to taste

Preparation:
Boil the pasta in salted water according to the instructions, and leave aside 100 ml of the pasta cooking water. Strain the pasta. Place all the remaining ingredients in a blender and process until you have a smooth pesto. Mix the pesto with the pasta. Toast the pine nuts in a dry pan until golden and serve with the pasta.