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Kale Pesto Pasta

This recipe is a brilliant way of sneaking kale past fussy eaters.

The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour.

It's quick to make and is packed with vital winter nutrients.

Ingredients

Serves 4 as a light lunch

Pasta for 4 people
100g kale (curly or Russian - either are ok. If you don't have kale, you can substitue spinach, Swiss chard or black nero cabbage)
2 cloves garlic, peeled & crushed
handful pine nuts
3 tablespoons double cream
50g parmesan, grated (optional)
1 tablespoon vegetable oil
1/2 teaspoon grated nutmeg (optional)
Pinch of salt

Note: use your kale as soon as possible after getting it, or it goes really bitter and doesn't taste very nice!!!

Method

Heat the oil in a pan and gently saute the garlic for 2 minutes.
Wash the kale well and chop roughly. Add to the garlic pan. Cover and cook for 2 minutes, until the kale starts to wilt.
Put the pine nuts in a food processor / blender and blitz until smooth. Add the double cream and nutmeg, if using. Blitz again.
Add the kale and garlic. Process until smooth. Season with the salt and grated parmesan (if using). Mix well.
Cook the pasta according to the packet instructions. Drain well.
Add the kale pesto to the pasta in the pan and mix well.
Serve warm.

Time From Cupboard-To-Table

15 minutes, including pasta cooking time

Notes & Variations

If you don't have kale, you can use spinach or Swiss Chard leaves, instead.

The flavour is different, but it still makes a delicious pasta sauce.

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Ratings & Reviews

Rating	Comments
10/10	Excellent!! I used soy milk instead of double cream and it was great! Thanks!!
8/10	surprisingly good, but basil still tastes better
8/10	spot on, thanks!
10/10	I got curly kale in my organic veg box and had no idea what to do with it. I was very sceptical at first but tried it tonight and it was FAB. Plus my boyfriend loved it too.
10/10	Used organic wholewheat Conchiglie instead of regular pasta and crème frais to replace cream, and added fresh: chopped coriander & chilli for extra kick! Top nosh.
6/10	this is so bland and so green should have more oil and no cream
10/10	I tried this recipe on my fussy eater vegetarian teenager and it passed the test. I did cheat a little by adding a bit of basil to the mix and using olive oil as a base instead of cream. It was also the first time I cooked Kale and it left me wanting more. Thanks for the inspiration
9/10	Very tasty. A great way to use up kale before it gets past its best.

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