Serves 4
1/4 cup parsley + mint salsa verde (see recipe)
400 g spinach fettuccini (see note)
2 bunches broccolini, washed and trimmed
2 large handfuls baby spinach leaves
1 avocado, chopped
1/2 cup roasted walnuts, roughly chopped
1/4 cup pumpkin seeds
1/2 cup cooked chickpeas
grated parmesan to serve
tinned tuna (optional)

Salsa verde
1 small bunch mint leaves
1 small bunch parsley
juice and zest from 1 lemon
1/4 cup cold pressed olive oil or flax seed oil
sea salt and pepper

Combine mint, parsley leaves + lemon into a blender.

Add 1/4 cup olive oil and blend until combined, adding a little more oil if needed.  Season with a little salt and pepper then refrigerate until needed.  This will keep in the fridge for up to a week.

Boil the pasta in plenty of lightly salted water until almost aldente.  Add the broccolini and cook for a further 3 minutes until broccoli is tender. 

Meanwhile place the baby spinach, avocado, chickpeas, pumpkin seeds and walnuts into a large mixing bowl.  Drain the pasta and broccoli together and add to the bowl.  Pour in 1/4 cup of the salsa verde and toss well.  Divide into 4 serving dishes and garnish with a little shaved parmesan and black pepper.  Enjoy.

Add tuna for extra protein.

NB: for a gluten free power pasta, just use gluten free fettuccini.
For a low carb option use vegetable ribbons like zucchini in place of the pasta.

if you don't have time to make the salsa verde, just toss pasta with the chopped herbs, olive oil and a drizzle of lemon juice.