Not a fan of Kale? You will still love this versatile and delicious green pasta recipe made with fresh kale, basil and walnut pesto.
Author: www.funandfoodcafe.com
Serves: 4
Ingredients
1 package of Linguine pasta
½ cup kale, cleaned and chopped
¼ cup basil leaves
½ cup toasted walnuts
1 clove garlic
½ tsp salt
½ cup shredded parmesan cheese
½-3/4 cup extra virgin olive oil
Directions
Boil a medium sized pot of water with a pinch of salt.
Prepare a bowl of cold ice water.
Add kale to boiling water and cook for 2 minutes.
Strain and immediately immerse kale into ice water to stop cooking and maintain its bright green color. train.
Finely chop garlic using a chef's knife.
Add walnuts, kale, basil, garlic, salt and parmesan cheese to a food processor.
Slowly add olive oil while the machine is running. Stop when your pesto reaches the desired consistency.
Store in an airtight container in your refrigerator for up to 3 days, but you can also freeze the pesto for up to 2 months.
Cook the linguine in boiling water per package instructions. Then strain the liquid and pour a tablespoon of oil to prevent the noodles from clumping together.
In a wok, heat the pesto and drop in the noodles, stirring everything together. Sprinkle with freshly grated Parmesan on the top, and serve immediately.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/kale-pesto-pasta-recipe/