Pasta with kale pesto

Pasta with kale pesto

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 726 kcal
, Fat: 20 g
, Carbohydrate: 103 g
, Protein: 29 g

Ingredients

2 person

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

100 g kale *-*
salted water, boiling

Pasta

250 g pasta (e.g. Trofie)

Crumb topping

½ tbsp olive oil
1 pinch salt
2 tbsp breadcrumbs

Pesto

2 tbsp cashew cream
½ garlic clove, finely chopped
1 tbsp lemon juice
¼ tsp salt
a little pepper
40 g grated Parmesan
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How it's done

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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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