for 4 person

Kale pesto

100 g	kale, chopped
2	garlic cloves, chopped
¾ dl	olive oil
½ dl	water
1	organic lime, use grated zest, all of the juice
½ tsp	salt
80 g	grated Parmesan

Pasta

100 g	kale, cut into pieces
400 g	pasta (e.g. spaghettini)

Poached egg

1 ½ litre	water
1 dl	vinegar
4	fresh eggs
¼ tsp	sea salt

How it's done

Kale pesto

Puree the kale, garlic, oil and water with the lime zest and lime juice, season with salt, stir in the cheese.

Pasta

Cook the kale in boiling salted water for approx. 10 mins., add the spaghettini, cook until just al dente, set aside approx. 150 ml of cooking water, drain the spaghettini. Mix the reserved cooking water with the pesto, return to the pan along with the spaghettini, mix.

Poached egg

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove, drain, serve with the spaghettini, season.

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