Orecchiette with kale and herb pesto

Orecchiette with kale and herb pesto

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 966 kcal
, Fat: 55 g
, Carbohydrate: 84 g
, Protein: 27 g

Pesto is one of the most versatile things out there. It can be spread on bread, drizzled on top of vegetables, or used as a pasta sauce – as in this recipe. Using kale instead of basil makes for a winter pesto with an intense flavour befitting of the season. Combined with the sweet crunch of mangetout, it will make the perfect pasta dish for a cold day!

Ingredients

4 people

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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

85 g washed, prepared kale
1 bunch basil
1 bunch flat-leaf parsley
3 garlic cloves
45 g pine nuts, roasted
40 g almonds
80 g Nussmesan Classic
1 lemon, the whole juice
1 ½ dl olive oil

Orecchiette

400 g orecchiette
salted water, boiling
100 g frozen mange-touts, defrosted
100 g frozen peas, defrosted
30 g Micro Greens
2 sprigs basil, torn into pieces
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How it's done

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Pesto

Puree the kale, basil, parsley, garlic, pine nuts, almonds, Nussmesan and lemon juice in a food processor. Add the oil and puree briefly. Cover the pesto and set aside.

Orecchiette

Cook the orecchiette in boiling salted water until just al dente. Add the mangetout and peas, cook briefly. Drain the orecchiette, return to the pan with the pesto, mix. Serve the orecchiette with the micro greens and basil.

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