Pasta with kale pesto

Pasta with kale pesto

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 672 kcal
, Fat: 20 g
, Carbohydrate: 100 g
, Protein: 20 g


4 people


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:

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100 g washed, prepared kale
salted water, boiling
1 garlic clove
1 red chilli pepper, deseeded, roughly chopped
40 g cashew nuts, roasted
½ dl water
2 tbsp condimento bianco (white balsamic vinegar)
¼ tsp salt
½ dl olive oil


500 g pasta (e.g. Creste di Gallo)
100 g washed, prepared kale
salted water, boiling
20 g cashew nuts, roasted
a little pepper
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How it's done

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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.


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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