BLACK CABBAGE PESTO PASTA
This kale pesto pasta it is very simple to prepare and very tasty: an excellent alternative to the classic Genoese pesto.
- 140 g of pasta (I used lentil/rice pasta, but you can choose your favorite)
- 6 large kale salad leaves
- 30 g of pine nuts
- 15 g of almonds
- 2 tablespoons of extra virgin olive oil
- 1 small clove of garlic (if desired)
- 1 teaspoon of pepper
- Salt and pepper to taste
(Doses for 2 or 3 people)
Step 1. Wash the kale leaves and remove the tough central rib.
Step 2. Blanch them in a little hot water for about 3 minutes.
Step 3. Drain the blanched leaves and keep the cooking water aside.
Step 4. In a blender, first chop pine nuts, almonds, garlic, red pepper and salt. Then add the cooked cabbage leaves and a little cooking water. Blend everything and, if necessary, add a little extra virgin olive oil and/or other cooking water (the amount needed to obtain a smooth and creamy consistency).
Step 5. In a medium sized saucepan, boil water and add some salt. When the water boils, add the pasta and cook it al dente. Drain pasta.
Step 6. Mix the pasta and kale pesto together. Serve with more almond flakes, extra virgin olive oil and, if desired, a sprinkling of pepper.
Step 7. Enjoy your meal!