Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pesto
Pasta
How it's done
Pesto
Blanch the kale in boiling salted water for approx. 1 min., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well. Puree the kale until smooth along with all the other ingredients up to and including the salt, add the oil and puree briefly. Cover the pesto and set aside.
Pasta
Cook the pasta in boiling salted water until just al dente, add the kale just before the cooking time is up. Retain 100 ml of the cooking water, set aside, drain the pasta and kale. Return the retained cooking water, pasta and kale to the pan along with the pesto, mix. Plate up, sprinkle with the cashew nuts and pepper.
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