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
Kale
Pasta
Crumb topping
Pesto
How it's done
Kale
Blanch the kale in boiling salted water for about 30 seconds, remove with a slotted spoon, rinse with cold water, and place in a measuring jug.
Pasta
Cook the pasta in the same boiling salted water until al dente. Drain the pasta, reserving 1 dl of the cooking water, and add it to the kale. Return the pasta to the pan.
Crumb topping
Heat the oil in a non-stick frying pan. Add the breadcrumbs, roast for approx 5 mins., season with salt. Remove and set aside.
Pesto
Add the cashew butter and all ingredients up to and including pepper to the kale, then puree. Add the Parmesan, mix.
To serve
Mix the pasta and pesto, and heat through. Plate up the pasta, top with the reserved breadcrumbs.
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