Pasta with Asparagus, Lemon + Kale

Ingredients (Serves 4):

2 cups fresh raw asparagus
30g fresh parmesan cheese, grated
3 cups vegetable stock
2 Tbs cornflour
1/4 cup reduced fat greek yoghurt
1 clove garlic, fresh crushed
1 pinch salt
1 lemon (zest) then slice
500g raw kale
1/2 cup fresh basil, chopped
Pepper
1 bag of Herman Brot® Lower Garb Pasta

Instructions:

Step 1: Cook pasta in boiling water for 10 minutes

Step 2: Heat 2 cups vegetable stock in pan. Whisk cornflour through until dissolved. Add remaining stock and bring to the boil.

Step 3: Once thickened add chopped asparagus+ salt. Cook on low for 5 minutes

Step 4: Add parmesan cheese and stir

Step 5: Remove from heat and add greek yoghurt, lemon zest+ garlic. Stir until smooth

Step 6: Drain pasta and reserve 1/2 cup water.

Step 7: Stir in kale, lemon slices, pasta and reserved pasta water, sprinkle with basil to serve.