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; 80 g Nussmesan Classic; 100 g frozen mange-touts; 100 g frozen peas; 85 g washed, prepared kale; 1 bunch basil; 1 bunch flat-leaf parsley; 3 garlic cloves; 40 g almonds; 1 lemons; 30 g Micro Greens; 2 sprig basil; 1 ½ dl olive oil; 400 g orecchiette

Vegan main dish quick recipes

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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Pesto is one of the most versatile things out there. It can be spread on bread, drizzled on top of vegetables, or used as a pasta sauce – as in this recipe. Using kale instead of basil makes for a winter pesto with an intense flavour befitting of the season. Combined with the sweet crunch of mangetout, it will make the perfect pasta dish for a cold day!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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 sprig	basil, torn into pieces

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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