Chickpea Pasta with Kale Pesto, Ghee Butter, and Egg

1. Cook @eatbanza Chickpea Pasta according to package directions.
2. To make the Kale Pesto: Combine a handful of kale, basil leaves, 1 garlic clove, the juice of 1 lemon, a splash of olive oil, and a spoonful of nutritional yeast. Blend until smooth.
3. Once the pasta is cooked, drain and toss it with ghee butter.
4. Add the prepared kale pesto and one egg to the pasta.
5. Cook on low heat, mixing continuously until the egg is fully cooked and integrated into the dish.