If I don't have my healthy lunch ready to go when I'm hungry, I end up grabbing something pricey from a café. Or eating all sorts (re: muesli bars and other stuff).

With this easy-to-make pasta salad in my fridge, I feel like I have my life together. Luckily, it's very flavourful, affordable and proven to impress colleagues.

Best bit is, you probably already have all the ingredients in your pantry, so it's also a great last-minute throw-together dinner recipe. Add some tuna for a source of protein with your lunch or try chicken for dinner.

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Here's the recipe.

Prep Time: 5 | Cook Time: 10

Ingredients

• 500g dry pasta

• 8 cups kale, finely chopped

• 1 lemon

• 2 tbsp extra virgin olive oil

• 3 tsp honey

• 1 tsp salt

• 1 tsp chilli flakes

• 2 cups green peas

• 1/2 cup parmesan, shaved

• 1/2 cup flaked/slivered almonds, toasted

• 1 tsp pepper

Instructions

• Cook pasta according to packet instructions.

• Massage kale with lemon, oil, honey and salt.

• 2 minutes before the pasta is cooked, add the peas. Once pasta is al-dente, drain the pasta and peas and drizzle with a dash of olive oil and set aside.

• In a bowl, combine cooked pasta, peas and kale. Top with shaved parmesan and flaked almonds. Drizzle with lemon and season with pepper to taste.

Note: For a gluten-free option, use gluten-free pasta.

Lyndi Cohen (AKA the Nude Nutritionist on Insta) is an accredited practicing dietitian and nutritionist, TEDX speaker, and the author of Your Weight Is Not The Problem . For more of her delicious, easy, nutrition-packed recipes, check out her Back To Basics app .

Feature Image: Lyndi Cohen.