Filter
Reset
Sort ByRelevance
Nanner
Spaghettini with kale pesto
Spaghettini with a pesto of kale, pine nuts, garlic, olive oil and Pecorino Romano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minMain dishchicken breast, smoked salmon, basil leaves, chicken fond, chicken bouillon, lemon,rosette of chicken and smoked salmon -
30 minMain dishmie, fresh seaweed fillet, garam masala, Sesame seed, asparagus broccoli, Red pepper, wok oil, wok oil, fresh coriander, olive oil garlic / chili pepper,seawolf in sesame herb crust -
40 minMain dishoranges, lime, garlic, redfish fillets, dried chili pepper, Red onion, creme fraiche,redfish with orange -
45 minMain dishred-skinned potato, traditional olive oil, breakfast bacon, ready-to-eat mango, cucumber, mayonnaise, Ketchup, water, sliced iceberg lettuce, fresh crayfish, cress,summer salad with mango, crayfish and oven potatoes
Nutrition
605Calories
Sodium9% DV225mg
Fat48% DV31g
Protein40% DV20g
Carbs20% DV60g
Fiber16% DV4g
Loved it