Kale and Wal­nut Pesto Pasta

The People's Friend - - Cookery -

Course: Main Skill level: easy Serves: 4 Veg­e­tar­ian

■ 300 g (10½ oz) whole­wheat penne pasta

■ 1 x 500 g pack kale

■ 250 g (9 oz) cherry toma­toes, halved ■ 150 g (5½ oz) wal­nuts

■ 100 g (3½ oz) veg­e­tar­ian parme­san, grated ■ 2 cloves gar­lic

■ 2 tbs ex­tra vir­gin olive oil

■ Salt and freshly ground black pep­per, to taste

■ 25 g (1 oz) mixed nuts, chopped

Cook the pasta in a large saucepan of boil­ing wa­ter for 11 min­utes, adding 300 g (10½ oz) of the kale for the last 3 min­utes. Drain, re­serv­ing 250 ml

(9 fl oz) of the cook­ing wa­ter and re­turn to the pan with the toma­toes.

2 Mean­while, place the wal­nuts, cheese, gar­lic, oil and the re­served cook­ing liq­uid in a food pro­ces­sor and blitz, adding the re­main­ing kale in batches to give a paste. Sea­son to taste.

3 Add to the pasta and heat through for a minute or two. Serve sprin­kled with chopped nuts.

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