Orecchiette with kale and herb pesto

Name: Orecchiette with kale and herb pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 45 g pine nuts , roasted; 1 bunch basil; 2 sprigs basil; 85 g washed, prepared kale; 1 bunch flat-leaf parsley; 3 garlic cloves; 40 g almonds; 30 g Micro Greens; 1 lemon; 1 ½ dl olive oil; 400 g orecchiette; 100 g frozen peas; 100 g frozen mange-touts; 80 g Nussmesan Classic

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

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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4 people

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Orecchiette with kale and herb pesto

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