Kale pesto pasta

Based on 7 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
30
min.
Preparation
6
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g kale
200 g pasta
15 g basil
½ lemon
50 g cashews
2 cloves garlic
80 ml olive oil
pasta water
lemon zest (for garnish)
salt
pepper
sugar
Metric
Imperial

Utensils

  • oven
  • pot (large)
  • fine grater
  • baking sheet
  • tongs
  • bowl
  • sieve
  • bowl (small)
  • food processor

Nutrition per serving

Cal
841
Protein
23 g
Fat
43 g
Carb
96 g
  • Step 1/4

    Preheat oven to 150°C/300°F. Bring a large pot of salted water to a boil. Remove kale leaves from the stem and tear into bite-sized pieces. Pluck basil leaves. Zest and juice lemon.
    • 200 g kale
    • 15 g basil
    • ½ lemon
    • salt
    • oven
    • pot (large)
    • fine grater

    Preheat oven to 150°C/300°F. Bring a large pot of salted water to a boil. Remove kale leaves from the stem and tear into bite-sized pieces. Pluck basil leaves. Zest and juice lemon.

  • Step 2/4

    Add cashews to a baking sheet, transfer to the preheated oven, and roast for approx. 6–8 min. until slightly brown and fragrant. Add kale and whole garlic cloves to the boiling water and blanch for approx. 1 min., then use tongs to scoop out and transfer the kale and garlic to a bowl of ice cold water. Bring the same water in the pot back up to a boil.
    • 50 g cashews
    • 2 cloves garlic
    • baking sheet
    • tongs
    • bowl

    Add cashews to a baking sheet, transfer to the preheated oven, and roast for approx. 6–8 min. until slightly brown and fragrant. Add kale and whole garlic cloves to the boiling water and blanch for approx. 1 min., then use tongs to scoop out and transfer the kale and garlic to a bowl of ice cold water. Bring the same water in the pot back up to a boil.

  • Step 3/4

    Once the water is boiling again, add pasta and cook until al dente according to package instructions. Reserve some of the pasta cooking water, then drain the pasta and set aside.
    • 200 g pasta
    • sieve
    • bowl (small)

    Once the water is boiling again, add pasta and cook until al dente according to package instructions. Reserve some of the pasta cooking water, then drain the pasta and set aside.

  • Step 4/4

    While the pasta is cooking, add toasted cashews, lemon zest and juice, and basil to a food processor (or large measuring jug, if using an immersion blender). Drain kale and garlic, pat dry, and add to the food processor along with the olive oil. Blend until smooth. Season to taste with salt, pepper, and a pinch of sugar, then blend again to combine. Add pesto to the drained pasta and toss well to combine, adding a splash of the reserved pasta water, if needed. The pesto should be thick and saucy. Serve immediately, garnished with some extra lemon zest. Enjoy!
    • 80 ml olive oil
    • pasta water
    • salt
    • pepper
    • sugar
    • lemon zest (for garnish)
    • food processor

    While the pasta is cooking, add toasted cashews, lemon zest and juice, and basil to a food processor (or large measuring jug, if using an immersion blender). Drain kale and garlic, pat dry, and add to the food processor along with the olive oil. Blend until smooth. Season to taste with salt, pepper, and a pinch of sugar, then blend again to combine. Add pesto to the drained pasta and toss well to combine, adding a splash of the reserved pasta water, if needed. The pesto should be thick and saucy. Serve immediately, garnished with some extra lemon zest. Enjoy!