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Spaghetti with kale pesto and cherry tomatoes
Italian pasta with a pesto of kale and cherry tomatoes.
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Ingredients
Directions
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Clean the red onion, halve and cut into wafer-thin half rings. Put in a bowl, pour boiling water over it and leave for 10 minutes.
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Meanwhile, cut the onions into wedges. Wash and halve the to. Mix the onion and tomato with the lamb's lettuce and the oil. Season with pepper.
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Bring a generous pan of water with a little salt to the boil. Meanwhile, chop the walnuts coarsely.
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First boil the kale for 2 minutes in the boiling water. Scoop the kale with a skimmer and let the water in the pan gently simmer.
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Rinse the kale in a ball sieve under cold running water. With the back of a spoon, press the liquid out of the kale.
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Grate the cheese. Put 2/3 of the cheese and 2/3 of the walnuts with the kale and the rest of the oil in a high cup and puree with the hand blender until pesto.
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Take 2 cups of cooking liquid out of the pan, add 1 cup of it to the pesto. Season with pepper.
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Cook the spaghetti for 3 minutes in the same pan and drain. Mix the pesto with the other cup of cooking liquid through the spaghetti.
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Sprinkle with the rest of the cheese and walnuts. Drain the red onion rings and scoop them through the salad. Serve with the pasta.
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Nutrition
910Calories
Sodium15% DV350mg
Fat77% DV50g
Protein54% DV27g
Carbs28% DV84g
Fiber32% DV8g
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