VegBox Recipes

Kale Pesto Pasta

This 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 also works well with spinach, chard or black nero cabbage.

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
½ 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 on Kale Pesto Pasta

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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