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Spaghettini with kale pesto
Spaghettini with a pesto of kale, pine nuts, garlic, olive oil and Pecorino Romano.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Drain and store ½ cup of cooking liquid.
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In the meantime, heat the kale according to the instructions on the packaging.
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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.
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Grind the garlic, half of the pine nuts and the oil into a puree in the food processor or with the hand blender.
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Add the kale and grind to a pesto. If the pesto is too thick, add a little bit of cooking liquid.
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Grate the cheese and stir in half through the pesto. Season with salt and pepper.
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Mix the warm pasta with the kale pesto and scoop on deep plates. Sprinkle the rest of the pine nuts and cheese over them.
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Sprinkle with the oil. Delicious with a salad of tastytomatostomatoes and red onion, sprinkled with olive oil.
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Nutrition
605Calories
Sodium9% DV225mg
Fat48% DV31g
Protein40% DV20g
Carbs20% DV60g
Fiber16% DV4g
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