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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!
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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How it's done
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.
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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