for 4 person

Pesto

100 g	washed, prepared kale
	salted water, boiling
1	garlic clove
1	red chilli pepper, deseeded, roughly chopped
40 g	cashew nuts, roasted
½ dl	water
2 tbsp	condimento bianco (white balsamic vinegar)
¼ tsp	salt
½ dl	olive oil

Pasta

500 g	pasta (e.g. Creste di Gallo)
100 g	washed, prepared kale
	salted water, boiling
20 g	cashew nuts, roasted
a little	pepper

How it's done

Pesto

Blanch the kale in boiling salted water for approx. 1 min., remove with a slotted spoon, cool immediately in ice-cold water. Remove, drain well. Puree the kale until smooth along with all the other ingredients up to and including the salt, add the oil and puree briefly. Cover the pesto and set aside.

Pasta

Cook the pasta in boiling salted water until just al dente, add the kale just before the cooking time is up. Retain 100 ml of the cooking water, set aside, drain the pasta and kale. Return the retained cooking water, pasta and kale to the pan along with the pesto, mix. Plate up, sprinkle with the cashew nuts and pepper.

Show complete recipe