Spaghettini with kale pesto

Name: spaghettini with kale pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Spaghetti; 200 g fresh kale; 65 g pine nuts; 2 toe garlic; 6 el extra virgin olive oil; 80 g Pecorino Romano

Spaghettini with a pesto of kale, pine nuts, garlic, olive oil and Pecorino Romano.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Cook the pasta al dente according to the instructions on the package. Drain and store ½ cup of cooking liquid.
In the meantime, heat the kale according to the instructions on the packaging.
Meanwhile, toast the pine nuts in a pan with non-stick coating without oil or butter over medium heat in 5 minutes, stirring until golden brown. Allow to cool slightly.
Grind the garlic, half of the pine nuts and the oil into a puree in the food processor or with the hand blender.
Add the kale and grind to a pesto. If the pesto is too thick, add a little bit of cooking liquid.
Grate the cheese and stir in half through the pesto. Season with salt and pepper.
Mix the warm pasta with the kale pesto and scoop on deep plates. Sprinkle the rest of the pine nuts and cheese over them.
Sprinkle with the oil. Delicious with a salad of tastytomatostomatoes and red onion, sprinkled with olive oil.