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Kale pesto spaghetti

Kale pesto is a tasty twist on the traditional formula. In this recipe spaghetti is tossed  with the kale pesto and blanched kale, creating an absolutely delicious pasta dish! This kale pesto spaghetti takes only 10 minutes to make, and even less time to gobble it all up!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti
  • 50 g kale
  • 1 handful of basil leaves
  • 30 g grated parmesan
  • 3 Tbsp extra virgin olive oil
  • 30 g pine nuts
  • Grated zest and juice of half lemon
  • 1 small garlic clove

Method
 

  1. Dry-fry the pine nuts until golden. Set aside.
  2. In a deep saucepan bring some water to the boil. Add the spaghetti and cook it until al dente (normally about 10 minutes but check the instructions on the packaging).
  3. In the meantime, remove the hard stalks of the kale, then roughly chop. Put half of the kale in a small food processer. Add the basil, pine nuts, cheese, lemon zest & juice and garlic, then blend until you get a rough paste. Then turn down the heat and add the olive oil slowly until you get a more creamy constancy (but it should remain textured).
  4. For the last minute of the cooking time add the remaning kale. Drain the pasta and kale, return to the pan and mix with the pesto.
  5. Serve with extra grated Parmesan and plenty of freshly ground peppercorn.